Jicama and pineapple salad with cilantro vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| 3 | tablespoons | White wine vinegar |
| 1 | tablespoon | Minced shallot |
| ¼ | cup | Chopped fresh cilantro |
| ¼ | teaspoon | Ground cumin |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | small | Jicama; peeled, julienned |
| 1 | Red bell pepper; stemmed, seeded, | |
| ; and julienned | ||
| 1 | cup | Cubed fresh pineapple |
| ½ | cup | Fresh cilantro leaves |
Directions
Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E09 broadcast 01-28-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.