| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| 2 | Navel oranges | |
| 2 | Tomatoes | |
| 1 | Jicama, 8 ounces | |
| 1/4 | c | Orange juice |
| 2 | T | Lemon juice |
| 1 | T | Minced fresh cilantro |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
INSTRUCTIONS
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@earthlink.net> on Mar 28, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 156.6mg
Potassium: 287.1mg
Carbohydrates: 12.5g
Fiber: 5.1g
Sugar: 4.5g
Protein: 1.3g