Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 servings.
Level:
Easy

Ingredients

Directions

In a large nonreactive bowl, combine the jicama with the orange, lime, ad grapefruit juices, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour.

About 15 minutes before serving, add the olive oil, apple, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time. Season with the ground chile, taste for seasoning and toss again before serving. Scoop some salad into each lettuce and serve.

IDEAS YOU'LL LOVE

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Jicama Slaw

Recipe courtesy of Sandra Lee

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking