See Also: Cooking Club · Mexico · Salads
Jicama Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Jicama is generally available in the produce section, but if not you can substitute canned water chestnuts. Toss in some baby greens or crispy lettuce, as desired.
jicama (about 2 cups peeled and diced)
1 green bell pepper
1 shallot or small sweet onion
1 small cucumber
1/3 cup extra virgin olive oil
2 tablespoons white vinegar
1-2 teaspoons fresh oregano
pinch of sea salt
freshly ground pepper
fresh baby greens or other lettuce as desired
Dice the vegetables and place in a beautiful salad bowl. In glass measuring cup, whisk together the oil, vinegar, oregano, salt and pepper and toss into the vegetables. Add greens, toss and serve!
Recipe created 2013-04-30.
