Jicama and Orange Salad
Portion Size: ½ cup
Yields: 8 servings
| Ingredients | Notes: |
| 1 pound jicama (6 cups) | Wash and peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick |
| 1 medium lime | Washed, zested and juiced. |
| 4 medium oranges | Peeled and chopped |
| 1 medium red bell pepper | Washed, cored, seeded, and thinly sliced |
| 1 Tablespoons cilantro or 2 Tablespoon fresh cilantro | |
| 1 teaspoon salt | |
| ¼ teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl. | |
| 2 | Finely grate the zest of the lime and add to the bowl of jicama. | |
| 3 | Cut the lime in half and squeeze one lime half over the jicama; set the second half aside. | |
| 4 | Finely zest one of the oranges and add to the bowl of jicama. | |
| 5 | Add the bell pepper and cilantro and stir to combine. | |
| 6 | Add salt and ground black pepper. | |
| 7 | Add more lime juice as needed. Chill until ready to serve. |
Posted in Vegetable Salad Recipes
