| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | February 19 | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Fresh lime juice |
| 1 1/2 | t | Salt, or to taste |
| 1 | t | Chili powder, or to taste |
| 1/8 | t | Cayenne, or to taste |
| 1 | lb | Jicama, available at |
| specialty produce | ||
| markets and | ||
| manysupermarkets | ||
| peeled and cut into | ||
| 1/3-inch-thick | ||
| sticks | ||
| 4 | Navel oranges, rind and pith | |
| cut | ||
| free with a | ||
| serrated knife and | ||
| thesections cut | ||
| away from the | ||
| membranes | ||
| 2 | Scallions, minced |
INSTRUCTIONS
In a large bowl whisk together the lime juice, the salt, the chili powder, and the cayenne and add the jicama, tossing it to coat it well with the dressing. Arrange the oranges decoratively around the edge of the platter and mound the jicama with a slotted spoon in the center. Drizzle the dressing remaining in the bowl over the oranges and sprinkle the scallions over the salad. Serves 8. Gourmet February 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 4235mg
Potassium: 900.3mg
Carbohydrates: 63.7g
Fiber: 9g
Sugar: 11g
Protein: 8.5g