Carrot, jicama and orange salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Jicama |
| 3 | Carrots | |
| 2 | Oranges; Or Tangerines | |
| 2 | Limes | |
| 1 | teaspoon | Chili Powder |
| ½ | teaspoon | Salt |
Directions
Peel the jicama and cut into spears. Peel the carrots and cut into sticks.
Peel the oranges, then separate into sections. Cut 1 lime into wedges.
Arrange the jicama, carrots and orange sections on a platter. Garnish with the lime wedges. Squeeze the juice from the other lime over the fruits and vegetables. Dust with chili powder and salt. Serve slightly chilled or at room temperature.
Recipe by: 5 in 10 Appetizer Cookbook Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Mar 17, 1998
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