South of the Border Salad

Jicama can assume all sorts of shapes and vary from a ‘A pound to 6 pounds. Look for unblemished jicamas that are heavy for their size. The flesh should be creamy and juicy; avoid those with dry flesh. Store in the refrigerator in a plastic bag up to 1 week. Halve the jicama. Using a sharp knife, remove the thin skin just before using. Cut the jicama in matchsticks. Jicama will not discolor, so it can be prepared in advance.

Ingredients

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3 red apples, unpeeled, cored, cut into matchsticks
2 Tbsp fresh lime juice
1 medium jicama, cut into matchsticks
1 small red onion, diced
1/2 cup orange juice
2 Tbsp cider vinegar
2 tbsp brown sugar
1/4 cup chopped fresh mint Lettuce leaves

Directions

Combine apples, jicama and onion.

For dressing, whisk orange juice, lime juice, cider vinegar and brown sugar together until sugar dissolves.

Pour dressing over apple mixture; toss to coat.

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Add mint and toss to mix. Serve in lettuce-lined bowl and garnish with mint leaves and lemon and lime slices, if desired.

Makes 4 servings