Jicama and Orange Salad
|Orange juice||1⁄4 Cup (4 tbs)|
|Canola oil||2 Tablespoon|
|Orange peel||2 Teaspoon, grated|
|Ground cumin||3⁄4 Teaspoon|
|Jicama||2 Medium, peeled and cut into 1/4 inch matchsticks|
|Red onions||2 Small, cut into thin wedges|
In a large bowl, whisk together the orange juice, oil, orange peel, salt, and cumin.
Cut off the peel and pith from the oranges and discard.
Working over the bowl with the dressing, cut out the segments of fruit from the membranes, letting the segments fall into the bowl.
Squeeze any remaining juice from the membranes over the orange segments; discard the membranes.