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jicama-salad recipe

Date: Sat, 26 Jun 1999 19:01:40 -0700
From: Karen (horndos@ibm.net)
Message-Id: (377593AA.334716EC@ibm.net)

                     *  Exported from  MasterCook  *

                               Jicama Salad

Recipe By     : Cooking Light, April 1999
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Mexican/Southwestern

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    oranges
   2      cups          julienne-cut peeled jicama -- (1/2-inch)
   1                    cucumber -- (about 1/2 pound),
                        -- peeled, halved length wise,
                        -- 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

  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; FIBRE 4.2g; CHOL 0mg; IRON 0.6mg; SODIUM 156mg; CALC

Converted by MC_Buster. KES_24 May 99

kwvegan vegan