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Orange Jicama Watercress And Olive Salad

Budget.Gourmet's picture
Ingredients
  Navel oranges 4 , peeled
  Jicama 8 Ounce, peeled and cut into fine julienne strips to make about 2 cups
  Greek olives 1⁄3 Cup (5.33 tbs), pitted and coarsely chopped
  Watercress 2 1⁄2 Bunch (250 gm), thick stems removed (1 Large Bunch)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Bibb lettuce head 2 Large, washed and dried well
Directions

Cut the oranges crosswise into 1/4 inch slices.
Add the jicama, chopped olives, and watercress.
Pour on the olive oil, season with salt and pepper, and toss gently.
Line 6 salad plates with lettuce leaves.
Divide the salad among the plates

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet

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