| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 1 | Jicama, peeled | |
| 4 | Watercress, trimmed and | |
| washed | ||
| 1/2 | c | Olive oil |
| 2 | T | Freshly squeezed lime juice |
| 1/4 | t | Salt |
| 1/8 | t | Ground black pepper |
INSTRUCTIONS
Thinly slice the jicama and then cut into 1/8-inch wide strips. Combine the jicama and watercress in a bowl. In a separate bowl whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates. Posted to MC-Recipe Digest V1 #326 Recipe by: TOO HOT TAMALES SHOW #TH6102 From: Meg Antczak <meginny@frontiernet.net> Date: Mon, 2 Dec 1996 08:35:48 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 1213
Calories From Fat: 960
Total Fat: 108.6g
Cholesterol: 0mg
Sodium: 610.6mg
Potassium: 1029.2mg
Carbohydrates: 60.9g
Fiber: 32.5g
Sugar: 12.4g
Protein: 4.9g