Mexicali Salad
Vegetarian > Salads >
Author: Scripps Howard News Service/"Roots: A Vegetarian Bounty," by Kathleen Mayes and Sandra Gottfried
Ingredients
1/2 pound (1 medium) jicama, peeled
3 tablespoons fresh orange juice
1 head romaine lettuce
4 scallions, peeled and sliced
1 ripe avocado, peeled and cut into 8 slices
1 orange, peeled and sectioned into 8 pieces
1 cup vinaigrette dressing
Directions
Slice jicama into matchstick pieces and marinate in orange juice for about 15 minutes. When ready to assemble, line each plate with romaine lettuce. Arrange scallions, avocado and orange sections around plates. Add marinated and drained jicama. Drizzle with vinaigrette dressing. Makes 4 servings.
Recipes
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