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Los Sombreros Cafe and Cantina
Orange and Jicama Salad


  • 2 large jicama, peeled and cut into matchsticks
  • 10 navel oranges, peeled and sliced
  • 1 bunch cilantro leaves
  • 1 large red onion, peeled and diced
  • 3/4 cup orange juice
  • 1 cup olive oil
  • Salt and pepper to taste
  • 1 teaspoon ground cumin


  1. Place jicama, oranges, cilantro and onion in a large bowl.
  2. In a separate bowl, combine orange juice, oil, salt, pepper and cumin. Stir well.
  3. Pour dressing over the jicama mixture and toss gently.

Yield: 12 to 14 servings

Approximate values per serving: 215 calories, 18 g fat, 0 cholesterol, 1 g protein, 14 g carbohydrates, 1 g fiber, 3 mg sodium, 73 percent calories from fat

Source: Los Sombreros Cafe and Cantina, Scottsdale, Arizona

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