Christian Photographers Community

(adapted from The Living Heart Cookbook)

1 medium-sized head Boston, red leaf or Romaine lettuce, thoroughly washed and drained
½ pound jicama, thinly sliced and cut into strips
4 small green onions, sliced crosswise
4 oranges, peeled, sectioned and sections cut in half, crosswise
2 celery stalks, thinly sliced
Lime Dressing (below)
Garnish with parsley or cilantro (optional)

   1. Combine lettuce, jicama, green onions, orange sections, and celery stalks in a bowl.
   2. Toss with the dressing and serve, garnished with cilantro or parsley, if desired. (Add grilled chicken breast slices to make a main-dish salad, and garnish with toasted almonds or pine nuts.


Lime Dressing:
2 Tbsp. fresh lime juice
2 tsp. finely grated lime peel
Pinch dry mustard
Pinch cayenne pepper
2 Tbsp. olive oil
Freshly ground black pepper to taste

   1. Mix together lime juice, lime peel, mustard, and cayenne in a small bowl. Slowly whisk in the oil and season with pepper. Makes 5 Tbsp.


    Makes 4 servings (1 cup servings), with 145 calories, 6 g. fat, 0 mg. chol., 24 mg. sodium, 23 g. carb., 3 g. protein.

Marilyn what is jicama?  Can it be substituted with something else?

Jicama is usually found in the produce area  Here is a link.
http://www.foodreference.com/html/art-jicama-history-facts.html
http://en.wikipedia.org/wiki/Jicama

Thank you.  I have never seen it.  I guess I need to go hunting in the bigger stores!