Title: Jicama Orange Salad
Categories: Salad Fruit Blank
Yield: 1 Servings

1	sm	Jicama; about 10 ounces
3/4	c	Fresh orange juice
1	tb	Rice wine vinegar; (1 to 2)
		Salt and cayenne pepper
3		Navel oranges (or ruby grapefruit)
3		Radishes; thinly sliced
		(optional) (3 to 4)
		Cilantro sprigs

Peel the Jicima and cut into thin slices, then into strips. Place in small bowl and toss with orange juice. Add the vinegar, 1/8 teaspoon salt, and a few pinches of cayenne. With a sharp knife, trim top and bottom from the orange and remove the peel and pith down to the flesh. Remove each section from the inner membrane by slicing between the section membrane and fruit to remove wedges. Toss with the jicima, then season to taste with salt and cayenne. Allow the salad to sit a few minutes before serving. Garnsih with radish slices and sprigs of cilantro.

Originally posted on the Fatfree list

>From: Ellen C. Rakes

Per serving (excluding unknown items): 155 Calories; 1g Fat (3% calories from fat); 3g Protein; 36g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 3 Vegetable; 1 1/2 Fruit

Posted to MM-Recipes Digest V4 #1 by Shirley F. Coleman

Recipe by: Field of Greens, New Vegetarian

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