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Prep 25min
Total25min
Servings6
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Ingredients
Dressing
2
tablespoons chopped fresh cilantro
3
tablespoons vegetable oil
2
tablespoons lime juice
1
teaspoon sugar
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
Salad
2
oranges, peeled, sliced crosswise
1/2
cucumber, thinly sliced
1
small red and/or yellow bell pepper, cut into thin strips
1/2
medium jicama, peeled, julienned (matchstick-cut) 3x1/4x1/4 inch (about 2 cups)
1/8
teaspoon chili powder, if desired
Fresh cilantro sprigs, if desired
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Steps
1
In blender, place all dressing ingredients. Cover; blend until smooth.
2
On serving platter, alternate slices of orange and cucumber around edge. Mound bell pepper and jicama in center. Drizzle with dressing. Sprinkle with chili powder and/or cilantro sprigs.
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Peeling cucumbers isn't necessary unless the peel is tough or heavily waxed.
Prepare the dressing a few days in advance and store it, covered, in the refrigerator. Prepare the salad ingredients a day ahead, and refrigerate them separately in small plastic bags. Just before serving, arrange the salad on a platter. Shake the dressing well, and drizzle it over the salad.
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