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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 sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Fresh cilantro leaves, for garnish

1. 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.

Nutrition Facts: Calories 160 calories Protein 2 grams Fat 7 grams Sodium 300 milligrams Cholesterol 0 milligrams Saturated Fat 0 grams Carbohydrates 24 grams

Recipe provided courtesy of Pork: The Other White Meat.