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| Grilled Chorizo, Jicama And Orange Salad Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 4
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Ingredients
1 lb jicama
3/4 lb chorizo or pepperoni
2 large oranges, peeled & segmented
1/4 cup fresh lemon juice
2 teaspoon paprika
4 large parsley sprigs
Cooking Directions:
In her book "Little Meals" (Villard Books), Rozanne Gold uses jicama as a bed for warm, spicy chorizo and the drippings that mingle with citrus juices.
Peel the jicama and cut into matchstick julienne. Set aside.
Cut sausage into 1/2" thick slices, broil on tray until cooked through. Keep warm.
Divide jicama among 4 plates. Top each portion with 5 orange segments, sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of sausage with drippings, sprinkle with paprika and garnish with parsley.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
salads
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