Orange-tomato-jicama Salad
| 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
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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