Contributed by: From "A Cowboy in the Kitchen" by Grady Spears and Robb Walsh
In a bowl large enough to hold the completed salad, whisk together the pineapple juice, lime juice, olive oil, coriander, salt and pepper. Set aside.
Cut off the rough outer skin of the jicama and peel the carrots.
Julienne the vegetables. They should be about 3 inches long and 1/8 inch thick.
Whisk the dressing again and toss gently with the prepared jicama and carrots. Adjust the seasoning with salt and pepper as needed.
Chill for a short time or serve immediately.
Serving Size: Makes 6 servings
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