| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg08 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Jicama |
| 1 |
lg |
Avocado |
| 2 |
md |
Navel oranges |
| 4 |
lg |
Radishes |
| 24 |
sm |
Spinach leaves; whole |
| 1/2 |
c |
Lime-Cumin Vinaigrette |
|
|
Salt |
| 1 |
sm |
Jalapeno; seeded and diced |
| 1/4 |
c |
Sunflower sprouts |
INSTRUCTIONS
Peel the jicama; thinly slice into rounds, the slice again into narrow
strips. Peel and slice avocado. Cut oranges into either round slices
or into sections. Thinly slice the radishes, then cut into narrow
strips.
Line a platter with the spinach leaves. Lightly scatter the jicama
over it and intersperse with the avocado, oranges, and radishes.
Spoon the vinaigrette over all. Season with salt, sprinkle with
chile, and garnish with the sunflower sprouts.
Recipe by: Deborah Madison - Vegetarian Cooking For Everyone
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