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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 tsp paprika
4 large parsley sprigs
Instructions:
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.
Servings: 4
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. Mark Twain
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Grilled Chorizo Jicama & Orange Salad Recipe brought to you by Mexican Recipes To-Go
