Name: Grilled Chorizo, Jicama and Orange Salad
Ingredients: 1 lb Jicama; 3/4 lb Chorizo or pepperoni; 2 lg Oranges, peeled & segmented; 1/4 c Fresh lemon juice; 2 ts Paprika; 4 lg Parsley sprigs

CATEGORY	CUISINE	TAG	YIELD
		Salads	4	Servings

INGREDIENTS

1	lb	Jicama
3/4	lb	Chorizo or pepperoni
2	lg	Oranges, peeled & segmented
1/4	c	Fresh lemon juice
2	ts	Paprika
4	lg	Parsley sprigs

INSTRUCTIONS

In her book "Little Meals" (Villard Books), Rozanne Gold uses jicama
as a bed for warm, spicy chorizo and the drippings that mingle with
citrus juices.
Peel the jicama and cut into matchstick julienne. Set aside.
Cut sausage into 1/2" thick slices, broil on tray until cooked
through. Keep warm.
Divide jicama among 4 plates. Top each portion with 5 orange segments,
sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of sausage
with drippings, sprinkle with paprika and garnish with parsley.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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