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Name: Jicama Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 3 Navel oranges (or ruby; 1 sm Jicama; 3 Radishes thinly sliced; Salt and Cayenne pepper; 3/4 c Fresh orange juice; 1 tb Rice wine vinegar; sprigs Cilantro

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INGREDIENTS

3 Navel oranges ; (or ruby
1 sm Jicama
3 Radishes ; thinly sliced
Salt ; and Cayenne pepper
3/4 c Fresh orange juice
1 tb Rice wine vinegar
sprigs Cilantro

Servings

INSTRUCTIONS

Peel the Jicima and cut into thin slices, then into strips. Place in small bowl and toss with orange juice. Add the vinegar, 1/8 teaspoon salt, and a few pinches of cayenne. With a sharp knife, trim top and bottom from the orange and remove the peel and pith down to the flesh. Remove each section from the inner membrane by slicing between the section membrane and fruit to remove wedges. Toss with the jicima, then season to taste with salt and cayenne. Allow the salad to sit a few minutes before serving. Garnsih with radish slices and sprigs of cilantro. Originally posted on the Fatfree list >From: Ellen C. Rakes Recipe by: Field of Greens, New Vegetarian Posted to Digest eat-lf.v097.n187 by "Ellen C." on Jul 24, 97

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Nutrition

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Serving Size: 1 Serving (895g)
Recipe Makes: 1

Calories: 382
Calories from Fat: 10 (3%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 29.3mg		1 %
Potassium 1440mg		38 %
Total Carbohydrate 92.3g		27 %
	Dietary Fiber 27.7g	111 %
	Sugars, other 64.6g
Protein 7.1g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 382

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