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CATEGORY CUISINE TAG YIELD
American February 19 1 Servings

INGREDIENTS

1/3 c Fresh lime juice
1 1/2 t Salt, or to taste
1 t Chili powder, or to taste
1/8 t Cayenne, or to taste
1 lb Jicama, available at
specialty produce
markets and
manysupermarkets
peeled and cut into
1/3-inch-thick
sticks
4 Navel oranges, rind and pith
cut
free with a
serrated knife and
thesections cut
away from the
membranes
2 Scallions, minced

INSTRUCTIONS

In a large bowl whisk together the lime juice, the salt, the chili
powder, and the cayenne and add the jicama, tossing it to coat it  well
with the dressing. Arrange the oranges decoratively around the  edge of
the platter and mound the jicama with a slotted spoon in the  center.
Drizzle the dressing remaining in the bowl over the oranges  and
sprinkle the scallions over the salad.  Serves 8.  Gourmet February
1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 263
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 4235mg
Potassium: 900.3mg
Carbohydrates: 63.7g
Fiber: 9g
Sugar: 11g
Protein: 8.5g


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