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This sweet and spicy salad is easy to prepare.
Serve with Latin
Pork Back Ribs with Smoky Pineapple-Mango Sauce along with
Red Beans
and Rice.
Jicama and Orange
Salad
- 1 medium jicama (about 12 ounces), peeled
and cut into julienne sticks
2 navel oranges, peeled, halved and sliced
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Fresh cilantro leaves, for garnish
- In shallow bowl arrange jicama and orange
pieces. Stir together remaining ingredients, except cilantro
leaves, in a small bowl; stir to dissolve sugar and spices. Drizzle
dressing over orange mixture; garnish with cilantro leaves and
serve.
Serves 4.
Recipe provided courtesy
of Pork: The Other White Meat.
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