Los Sombreros Cafe and Cantina
Orange and Jicama Salad

Yield: 12 to 14 servings

Ingredients

• 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

Instructions

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.

Nutrition

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

Attribution

Los Sombreros Cafe and Cantina, Scottsdale, Arizona