| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Navel oranges |
| 2 |
md |
Tomatoes |
| 1 |
sm |
Jicama, (8 ounces) |
| 1/4 |
c |
Orange juice |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Minced fresh cilantro |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
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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