H-E-B Cooking Connections
2cuppeeled and julienned jicama,
2largeoranges, peel and pith removed,
1red bell pepper, cut into thin strips,
2tablespoonschopped fresh cilantro,
1tablespoonfresh squeezed lemon juice,
*watercress or torn romaine lettuce (optional),
1Peel jicama; cut into 1/4-inch thick slices. Stack slices and cut into 1/4-inch strips. Chop strips into 2-inch sticks. Set aside in a medium bowl.
2Remove peel and white pith from oranges. Hold oranges over bowl to catch juice while cutting sections from between membranes. Add orange sections to jicama. Squeeze orange membranes into bowl for more juice.
3Add 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 torn 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%