Mexican Jicama Salad (Jicama Pico De Gallo)
 
2 cup  Peeled jicama; cut into Quart Or half inch dice
1   red bell pepper; seeded, Deveined And cut into half inch dice
1 small  Onion; halved, thinly Sliced
1 cup  Diced cucumber
2   navel oranges; peeled Sectioned
  and chopped
1/4 cup  Olive oil
2 Tbsp  Lime juice
1/2 tsp  Dried oregano OR*
1 Tbsp  Finely chopped cilantro*
  salt to taste
  cayenne pepper to taste
 
Combine jicama, bell pepper, onion, cucumber and oranges in a bowl. Pour the 
oil and lime juice over them and toss with oregano or cilantro, salt and 
cayenne pepper. Chill. 
Makes 4 to 6 servings 
Source: From Classic Mexican Cooking by Sally and Martin Stone 
Servings: 4 
 
 
 
 
(ID: 80451) Mirror: rec.food.recipes: Tue, Sep 17, 2002


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