Guest guest Posted June 1, 1999 Report Share Posted June 1, 1999 * Exported from MasterCook * Jicama Salad Recipe By : Cooking Light, April 1999 Serving Size : 8 Preparation Time :0:00 Categories : Salads Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oranges 2 cups julienne-cut peeled jicama -- (1/2-inch) 1 cucumber -- (about 1/2 pound), -- peeled, halved lengthwise, -- seeded and thinly sliced 2 cups cubed peeled cantaloupe 1/2 cup vertically sliced red onion 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh mint 1/4 cup fresh lime juice 1/2 teaspoon salt 1/2 teaspoon hot chili powder 1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup orange juice. Discard membranes. 2. Place the orange sections, jicama, and next 5 ingredients (jicama through mint) in a large bowl. Combine the reserved orange juice, fresh lime juice, salt, and chili powder. Pour juice mixture over jicama mixture, and toss gently. Cover and chill 2 hours. Yield: 8 servings (serving size: 1 cup). CALORIES 70 (4% from fat); FAT 0.3g (sat 0.lg. mono 0.1g, poly O.lg); PROTEIN 1.6g; CARB 17g; FIBER 4.2g; CHOL 0mg; IRON 0.6mg; SODIUM 156mg; CALC 45mg Converted by MC_Buster. KES_24 May 99 - - - - - - - - - - - - - - - - - - Karen S ksonness Quote Link to comment Share on other sites More sharing options...
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