|
Contributed by: From "A Cowboy in the Kitchen" by Grady Spears and Robb Walsh Ingredients:
Directions: 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 |
| ||||||||||||||||||||||||||||||||||||||||||||||||||||
Home What's Cool Random My Recipe Box Add Modify | |||
FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut |
Shop4WebHost.com | All material copyright © 2001 - 2016 | Link To Us | RSS Feeds | PlugBoard | Privacy Policy | EBORecipes.com |