Title: Jicama Salad
Categories: Appetizer Salad Salad Vegetable Southwest
Yield: 6 Servings

1/2	sm	Jicama; peel and julienne
1/2	sm	Red bell pepper; seeded and julienne
1/2	sm	Yellow bell pepper; seeded and julienne
1/2	sm	Zucchine (green part only); cut julienne
1/2	sm	Carrot; peel and julienne
4	tb	Cold-pressed peanut oil
2	tb	Lime juice
		Salt; to taste
		Cayenne pepper; to taste

Combine vegetables, oil, lime juice, salt and cayenne to taste and toss to mix well. May be prepared several hours ahead and refrigerated. In that case, omit salt until almost ready to serve.

Serve as a garnish to Lobster Tacos (or other Southwestern dishes).

__The Mansion on Turtle Creek Cookbook__ by Dean Fearing, edited by Dotty Griffith, 1987.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Dean Fearing, The Mansion on Turtle Creek Cookbook

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