2 cup peeled and julienned jicama
2 large oranges, peel and pith removed
1 red bell pepper, cut into thin strips
2 tablespoons chopped fresh cilantro
2 tablespoons brown sugar
1 tablespoon fresh squeezed lemon juice
* watercress or torn romaine lettuce (optional)
Peel jicama; cut into 1/4-inch thick slices. Stack slices and cut into 1/4-inch strips. Ch
op strips into 2-inch sticks. Set aside in a medium bowl.
Remove peel and white pith from oranges. Hold oranges over bowl to catch juice while cutti
ng sections from between membranes. Add orange sections to jicama. Squeeze orange membrane
s into bowl for more juice.
Add bell pepper, cilantro, brown sugar and lemon juice. Toss thoroughly. Let stand 5 to 10
minutes before serving or chill 30 minutes, if time permits. Serve salad alone or over to
rn romaine leaves or watercress.
Calories: 53, Fat Calories: 1, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium:
4mg, Carbohydrates: 13g, Dietary Fiber: 3g, Protein: 1g, Iron: 3, Calcium: 3, VitaminC:
118%, VitaminA: 27%
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