Ingredients
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1/4 cup orange juice, freshly squeezed
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2 tablespoons lime juice, freshly squeezed
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salt and pepper, to taste
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4 cups baby greens or 4 cups mesclun
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1 medium jicama, peeled and julienned
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2 navel oranges or 2 another seedless variety oranges, peeled,pith removed and segmented
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1/2 cup cilantro, coarsely chopped
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1/2 red onion, sliced very thin
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dried ancho chile powder or new mexico chile powder, to taste
Instructions
- Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
- If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
- Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
- In a large bowl, gently toss the jicama, orange segments, and cilantro.
- Drizzle with the citrus juice mixture and toss gently to combine.
- Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
- Sprinkle very lightly with chili powder.
- ENJOY!