Ingredients:
1/4 cup orange juice, freshly squeezed
2 tablespoons lime juice, freshly squeezed
salt and pepper, to taste
4 cups baby greens or 4 cups mesclun
1 medium jicama, peeled and julienned
2 navel oranges or 2 another seedless variety oranges, peeled,pith removed and segmented
1/2 cup cilantro, coarsely chopped
1/2 red onions, sliced very thin
dried ancho chile powder or new mexico chile powder, to taste
Directions:
Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
In a large bowl, gently toss the jicama, orange segments, and cilantro.
Drizzle with the citrus juice mixture and toss gently to combine.
Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
Sprinkle very lightly with chili powder.
ENJOY!
Servings: 6
Time preparation: 20 min.
Time total: 20 min.