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.

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A grill and a sheet pan are all you need to whip up paella for a crowd.

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