Orange-tomato-jicama salad

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

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