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Orange and Jicama Salad
from the kitchen of Sharmagne Leland-St. John
6 blood oranges, cut into small cubes
1 blood orange juiced
1 medium jicama, diced into small cubes
a bunch of cilantro, chopped
dried red peppers, to taste
Assorted baby lettuces
Wash and dry the lettuces and place on a platter.
Chop and dice the other ingredients saving the liquid
from the chopped oranges. Squeeze the remaining
orange. Place the orange cubes, jicama, cilantro
and peppers in a bowl and toss with the juice.
Pour over the lettuces and spinach.
Serve on chilled salad plates.