It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Fonda San Miguel's Jicama Salad
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- #84062
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 large jicama, peeled and cut into matchsticks
2 navel oranges, peeled and sectioned (no white pulp)
1/2 large cantaloupe, cut into bite-sized pieces
1/2 large honeydew melon, cut into bite-size pieces
1/2 cup pomegranate seeds (if in season)
1 cup fresh lime juice
2 sprigs fresh cilantro, chopped
1 teaspoon salt
1/2 teaspoon chili powder (optional)
directions
Combine jicama, oranges, cantaloupe, honeydew and pomegranate seeds in a nonreactive bowl. Add lime juice, cilantro and salt. Toss to mix well.
Chill for about 1 hour for flavors to blend. Toss with chili powder before serving.
Recipe Source: Miguel Ravago, chef and co-owner of Fonda San Miguel, Austin, Texas
added by
bugmom
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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