Orange-Tomato-Jicama Salad Recipe - Cooking Index
2 cups | 474ml | Navel oranges (large) |
2 cups | 125g / 4.4oz | Tomatoes (medium) |
1 cup | 237ml | Jicama (8 ounces) (small) |
1/4 cup | 59ml | Orange juice |
2 tablespoons | 30ml | Lemon juice |
1 tablespoon | 15ml | Minced fresh cilantro |
1/8 teaspoon | 0.6ml | Salt |
1/8 teaspoon | 0.6ml | Pepper |
Peel oranges, and cut each crosswise into 4 slices; cut each slice in half, and set aside.
Cut each tomato crosswise into 4 slices, and cut each slice in half; set aside.
Peel jicama, and cut into strips. Place orange, tomato, and jicama in a shallow dish, and drizzle with juices.
Sprinkle with cilantro, salt, and pepper; cover and chill.
Serving Ideas : Toss gently before serving.
Source:
Cooking Light, Sept. 1995, page 75
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