Orange-Tomato-Jicama Salad Recipe - Cooking Index
Orange-Tomato-Jicama Salad Recipe - Cooking Index
| 2 cups | Navel oranges (large) | |
| 2 cups | Tomatoes (medium) | |
| 1 cup | Jicama (8 ounces) (small) | |
| 1/4 cup | Orange juice | |
| 2 tablespoons | Lemon juice | |
| 1 tablespoon | Minced fresh cilantro | |
| 1/8 teaspoon | Salt | |
| 1/8 teaspoon | 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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