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View printable version of this recipe View all Field-Fresh Recipes Tangerine and Jicama Salad 3 tangerines, peeled and segmented 1 C. pineapple chunks, diced 3 C. jicama, peeled and cut into matchsticks 1/2 C. red onion, julienned 1/2 C. carrots, peeled and shredded 1/2 C. green bell pepper, diced 3 Tbsp. minced fresh cilantro 1⁄3 C. fresh lime juice Combine all ingredients and mix well. Serving Suggestion: Tart, juicy and crunchy, this unusual citrusy salad is a lovely bright complement to fish, poultry or turkey burgers. Or serve it in a whole wheat pita with strips of marinated baked tofu. Recipe adapted from www.strongertogether.coop |
