Orange Jicama Watercress And Olive Salad
|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)|
|Freshly ground black pepper||To Taste|
|Bibb lettuce head||2 Large, washed and dried well|
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