| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Fruits, Salads, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | Jicama, peeled and cut | |
| into 3/4-inch cubes 1 lb | ||
| 1/2 | c | Orange juice |
| 1/4 | t | Salt |
| 1 | Apple, red skinned cored | |
| cut into 3/4-inch cubes | ||
| 1/2 | Cantalope, peeled seeded | |
| cut into 3/4-inch cubes | ||
| 3 | Tangerines, peeled broken | |
| into sections and seeded | ||
| 2 | T | Cilantro, fresh roughly chop |
| 1 | t | Chile, powdered dried |
| 3 | Romaine lettuce leaves | |
| for garnish |
INSTRUCTIONS
Place jicama in large non-corrosive bowl, pour in orange juice and sprinkle with salt. Toss well, cover and let stand at room temperature for an hour or so. About 15 minutes before serving, add apple, cantalope, tangerines and cilantro to bowl and mix thoroughly. Toss mixture every few minutes until time to serve. Season with powdered chile and add more salt and cilantro if desired. Toss one final time. Scoop salad into serving bowl lined with romaine leaves.
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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 83.3mg
Potassium: 188.8mg
Carbohydrates: 11.8g
Fiber: 2.8g
Sugar: 7.7g
Protein: <1g