Jicama and Orange Salad recipe

This sweet and spicy salad is easy to prepare.Serve with LatinPork Back Ribs with Smoky Pineapple-Mango Sauce along withRed Beansand Rice.

1 medium jicama (about 12 ounces), peeledand cut into julienne sticks
2 navel oranges, peeled, halved and sliced
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Fresh cilantro leaves, for garnish

In shallow bowl arrange jicama and orangepieces. Stir together remaining ingredients, except cilantroleaves, in a small bowl; stir to dissolve sugar and spices. Drizzledressing over orange mixture; garnish with cilantro leaves andserve.

Serves 4.

Recipe provided courtesy of Pork: The OtherWhite Meat.

Raw Jicama "Rice" & Orange Spice

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