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Jicama and Orange Salad With Pecan Vinaigrette

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“From Digs Magazine, June 2001”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop up the pecans. Toast them in a dry skillet on high heat for 2-3 minutes, until the nuts give off a nice aroma.
  2. In a small bowl, mix the pecans with the remaining dressing ingredients.
  3. Peel the oranges, then slice them into thin horizontal sections.
  4. Wash and dry the greens. Peel the jicama using a vegetable peeler, then trim off the ends. Slice it into thin, matchstick-size pieces.
  5. In a nice serving bowl, toss the jicama and greens. Arrange the orange slices around the edges and on top. Serve with dressing on the side.

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