Jicama And Pineapple Salad With Cilantro Vinaigrette Recipe - Cooking Index
Jicama And Pineapple Salad With Cilantro Vinaigrette Recipe - Cooking Index
| 1/2 cup | 118ml | Vegetable oil |
| 3 tablespoons | 45ml | White wine vinegar |
| 1 tablespoon | 15ml | Minced shallot |
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Jicama - peeled, julienned (small) | |
| 1 | Red bell pepper - stemmed, seeded, and julienned | |
| 1 cup | 237ml | Cubed fresh pineapple |
| 1/2 cup | 8g / 0.3oz | Fresh cilantro leaves |
Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.
This recipe yields 4 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E09 broadcast 01-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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