Jicama Salad
Portion Size: 1/2 cup
Yields: 8 servings
| Ingredients | Notes: |
| 1 large jicama (about 2 lbs.) | Peeled and cut into match sticks |
| 1/4 cup fresh cilantro leaves | Washed, trimmed and chopped fine |
| 1 large red pepper | Washed, cored, and seeded. Cut into match sticks |
| 2 larges scallions | Washed, peeled and sliced |
| 2 tablespoons olive oil | |
| 1/4 cup lime juice | |
| 2 tablespoons lemon juice | |
| 1/2 teaspoon fresh lime zest | |
| 1/2 teaspoon fresh lemon zest | |
| 1/2 teaspoon chili powder | |
| 1/4 teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl, mix the jicama, red bell pepper, cilantro and scallions. | |
| 2 | In a small bowl whisk together, olive oil, lime juice, lemon juice, lime zest, lemon zest, chili powder and salt. Pour the dressing over the vegetables. | |
| 3 | Toss to coat. Cover and refrigerator before serving. |
Posted in Vegetable Salad Recipes
