Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Jicama, 3/4 to 1 lb, peeled 1/4 ts Dried oregano
-and cut into quarters Salt freshly ground
Juice of 2 large limes -black pepper to taste
4 tb Light olive oil

Using a food processor fitted with a fine shredding disc, or a hand
grater, finely grate jicama and transfer to a medium serving bowl.
Set aside.

In a cruet or a small bowl combine remaining ingredients for
vinaigrette. Shake or whisk to combine well. Pour over jicama and
toss to coat. Cover bowl and chill in refrigerator until ready to
serve. This salad can be made up to 24 hours in advance. Serves 4 to
6.

House Beautiful/May/94 Scanned by DP GG

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