Watercress and Jicama Salad
Recipe courtesy of
Mary Sue Milliken
and
Susan Feniger
- Total:
- 20 min
- Prep:
- 20 min
- Level:
- Easy
Ingredients
Directions
Thinly slice the jicama and then cut into 1/8-inch wide strips. Combine the jicama and watercress in a bowl. In a separate bowl whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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