Jicama Salad

Name: Jicama Salad
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 serving(s)
Ingredients: 1 jicama (1 1/4 to 1 1/2 lbs); 1 small cucumber, unpeeled; 1/2 cup red onion, slivered; 2 tablespoons fresh lime juice; 1/2 teaspoon grated lime rind; 1 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon dried chili; 3 tablespoons lite olive oil; green leaf lettuce (enough to dress the edges of the bowl)

(7)

Recipe by Bergy

This salad is excellent with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of the meal.

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READY IN: 2hrs 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

jicama (1 1/4 to 1 1/2 lbs)
1

small cucumber, unpeeled
¹⁄₂

cup red onion, slivered
2

tablespoons fresh lime juice
¹⁄₂

teaspoon grated lime rind
1

clove garlic, minced
¹⁄₄

teaspoon salt
¹⁄₄

teaspoon dried chili
3

tablespoons lite olive oil
green leaf lettuce (enough to dress the edges of the bowl)

DIRECTIONS

Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8" slices.
Cut cucumber lengthwise and scoop out the seeds.
Cut halves crosswise into 1/8"slices.
Combine Jicama, Cucumber And Onion in a large bowl.
Toss lightly.
Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
Gradually add oil continuously whisking until thoroughly blended.
Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
Refrigerate 1-2 hours , covered, to blend the flavors.
Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.

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