JICAMA AND ORANGE SALAD
Serves 4
• 1 medium jicama (about 12 ounces), peeled and cut into julienne sticks
• 2 navel oranges, peeled, halved and sliced
• 2 tablespoons cider vinegar
• 2 tablespoons vegetable oil
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• Fresh cilantro leaves, for garnish
Cooking Directions
In shallow bowl arrange jicama and orange pieces.
Stir together remaining ingredients, except cilantro leaves, in a small bowl; stir to dissolve sugar and spices.
Drizzle dressing over orange mixture; garnish with cilantro leaves and serve.
Nutrition Facts
Calories 160 calories; Protein 2 grams; Fat 7 grams; Sodium 300 milligrams; Cholesterol 0 milligrams; Saturated Fat 0 grams; Carbohydrates 24 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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