jicama salad

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* Exported from MasterCook *

 

Jicama Salad, Mexican Style

 

Recipe By :VEGETABLES EVERY DAY by Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds jicama (1 large)

2 large navel oranges

2 tablespoons lime juice

1/2 teaspoon chili powder

Salt

1 tablespoon minced fresh cilantro leaves

 

Using a paring knife, remove the thin brown skin and outer 1/8-inch of flesh

from the jicama. Cut the peeled jicama in half through its equator. Lay the

halves cut side down and slice into 1/8-inch-thick pieces.

 

Using a paring knife, trim thick slices from the ends of the oranges so they can

sit flat on a work surface. Slice downward around the oranges to remove the peel

and white pith. Slice the peeled fruit crosswise into 1/4-inch-thick circles.

 

Arrange the jicama and orange slices on a large platter. (For an especially

attractive presentation, line both sides of the platter with jicama slices and

place the orange slices in the center.)

 

Sprinkle the lime juice over the jicama and orange slices. Sprinkle with the

chili powder and salt to taste. Sprinkle with the cilantro and serve

immediately.

 

Serve this dish as finger food, perhaps as a midday snack. It also makes an

excellent hors d'oeuvre. This salad has no fat. You may substitute pink

grapefruit rounds or even sliced mango for the orange slices if you like. Serves

6 as an appetizer.

 

 

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Per Serving (excluding unknown items): 63 Calories; trace Fat (2.3% calories

from fat); 1g Protein; 15g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 3794 0 0 0 0 384

 

 

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