Jicama and Orange Salad
This sweet and spicy side salad is easy to prepare and full of crunch.
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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.