Category: Salads

2 large Navel oranges

2 medium Tomatoes

1 small Jicama, (8 ounces)

1/4 cup Orange juice

2 tbsp Lemon juice

1 tbsp Minced fresh cilantro

1/8 tsp Salt

1/8 tsp Pepper

Peel oranges, and cut each crosswise into 4 slices; cut each slice in half, and set aside.



Cut each tomato crosswise into 4 slices, and cut each slice in half; set aside.



Peel jicama, and cut into strips. Place orange, tomato, and jicama in a shallow dish, and drizzle with juices. Sprinkle with cilantro, salt, and pepper; cover and chill. Yield: 4 servings (serving size: 1 cup).



Serving Ideas : Toss gently before serving.



Recipe by: Cooking Light, Sept. 1995, page 75 Posted to MC-Recipe Digest V1 #545 by Lou Parris <lbparris@earthlink.net> on Mar 28, 1997