Border Grill Shake Salad
Serves 4 to 6
1 medium jicama (about 3/4 pound)
1/4 small pineapple
1 very small red onion, thinly sliced
1/4 to 1/2 dried habanero chile, stemmed, seeded and finely chopped to a powder, or cayenne pepper to taste
juice of 1 lime
1 teaspoon salt or to taste
Peel the jicama, including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into thin 1-inch strips. Place in a bowl.
Working over a bowl to catch the juices, peel the oranges and cut the membranes to remove sections. Remove the seeds. Transfer the orange sections and juice to the bowl with jicama.
Peel and core the pineapple, and trim out any eyes, being careful to save the juice. Cut the pineapple into 1 x 1/8-inch strips and add to the jicama bowl along with the juice.
Add the red onion, habanero chile or cayenne pepper, lime juice, and salt. Toss well and chill for 30 minutes. Serve cold.
Copyright © 2005, Mary Sue Milliken and Susan Feniger
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