Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Navel oranges |
| 2 mediums | Tomatoes |
| 1 small | Jicama, (8 ounces) |
| ¼ cup | Orange juice |
| 2 tablespoons | Lemon juice |
| 1 tablespoon | Minced fresh cilantro |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
Peel oranges, and cut each crosswise into 4 slices; cut each slice in half, and set aside.
Cut each tomato crosswise into 4 slices, and cut each slice in half; set aside.
Peel jicama, and cut into strips. Place orange, tomato, and jicama in a shallow dish, and drizzle with juices. Sprinkle with cilantro, salt, and pepper; cover and chill. Yield: 4 servings (serving size: 1 cup).
Serving Ideas : Toss gently before serving.
Recipe by: Cooking Light, Sept. 1995, page 75 Posted to MC-Recipe Digest V1 #545 by Lou Parris <lbparris@...> on Mar 28, 1997