c.1997, M.S. Milliken & S. Feniger, all rights reserved
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Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.
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By Msyjordan
Madison, AL
on June 11, 2012
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This is a fantastic salad/slaw! Taste great with grilled fish or shrimp tacos
By cecro_11712529
Vallejo, CA
on August 01, 2010
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i made this recipe because i thought it would go well with the peanut ginger chicken skewers i was making for my girls night. i used a whole pineapple instead of just a cup. every last bite was gone. i don't like pineapple, but i was making it for guests, not myself...but even i liked it-alot! it took like, maybe 5 minutes.....use the pineapple top on the serving platter, looks really nice.
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