Title: Jicama And Blood Orange Salad
Categories: Toohot05
Yield: 4 servings

1 md Jicama -; (abt 3/4 lb)
3 Blood oranges
1 Papaya; mango or small piece
-of pineapple, well trimmed,
-and
; cut into 1/2” cubes
1 sm Red onion; peeled, sliced
-thin
1 ts Sea salt
1/2 Dried habanero chile;
-stemmed, seeded,
; and finely chopped
(or cayenne pepper; to
-taste), optional
3 tb Olive oil
Juice of one lime
1 bn Cilantro leaves; washed
1 bn Mint leaves; washed

Peel the jicama including the fibrous layer just beneath the skin. Thinly
slice the flesh and then cut into 2-inch strips. Place in a bowl. Peel the
oranges and cut supremes by trimming between the membranes to remove the
sections, working over the bowl with the jicama to catch the juices. Add
remaining ingredients to the bowl and toss gently. Chill 2 hours and serve.
This recipe yields 4 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6168 broadcast 03-06-1997) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-06-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.