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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This salad is excellent with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of the meal. Ingredients:
1 jicama (1 1/4 to 1 1/2 lbs) |
1 small cucumber, unpeeled |
1/2 cup red onion, slivered |
2 tablespoons fresh lime juice |
1/2 teaspoon grated lime rind |
1 clove garlic, minced |
1/4 teaspoon salt |
1/4 teaspoon dried chili |
3 tablespoons lite olive oil |
green leaf lettuce (enough to dress the edges of the bowl) |
Directions:
1. Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8 slices.
2. Cut cucumber lengthwise and scoop out the seeds.
3. Cut halves crosswise into 1/8 slices.
4. Combine Jicama, Cucumber And Onion in a large bowl.
5. Toss lightly.
6. Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
7. Gradually add oil continuously whisking until thoroughly blended.
8. Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
9. Refrigerate 1-2 hours , covered, to blend the flavors.
10. Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.
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