Recipe - Orange-Tomato-Jicama Salad

2 lg Navel oranges
2 md Tomatoes
1 small Jicama, (8 ounces)
One fourth cup Orange juice
2 tablespoon Lemon juice
1 tablespoon Minced fresh cilantro
1/8 teaspoon Salt
1/8 teaspoon Pepper

Peel oranges, and cut each crosswise into 4 slices; cut each slice in half,
and set aside.

Cut each tomato crosswise into 4 slices, and cut each slice in half; set
aside.

Peel jicama, and cut into strips. Place orange, tomato, and jicama in a
shallow dish, and drizzle with juices. Sprinkle with cilantro, salt, and
pepper; cover and chill. Yield: 4 servings (serving size: 1 cup).

Serving Ideas : Toss gently before serving.

Recipe by: Cooking Light, Sept. 1995, page 75 Posted to MCRecipe Digest V1
#545 by Lou Parris lbparris@earthlink.net on Mar 28, 1997