Serves: 4
Total Calories: 127
1. In a small bowl, whisk together the oil, vinegar, and salt. In a medium bowl toss the watercress with half of the dressing and toss to mix. Place on a large serving plate.
2. Peel the oranges and grapefruit and remove all the white pith. Cut into bite-size pieces and put in a medium bowl. In the same bowl, add the jicama and radishes to the citrus fruits, then with the remaining dressing. Mound the salad on the bed of watercress. Refrigerate for at least an hour. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Citrus, Jicama, and Watercress Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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