Oranges & Jicama with Pequin Vinaigrette
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 oranges, peeled and sectioned, white pith removed 2 cups peeled, chipped jicama 1 bunch watercress, torn into pieces
1/2 red onion, thinly sliced 1/4 cup vegetable oil 2 tablespoons lime juice
1 to 2 dried pequins, stemmed and crushed coarse salt and freshly ground pepper



1 In large bowl, combine oranges, jicama, watercress, and onion.
2 In blender, combine oil, lime juice, and pequins. Blend until pequins are finely ground. Season to taste with salt and pepper.
3 Pour over sald and toss thoroughly.

Back