Los Sombreros Cafe and Cantina’s Jicama Salad
2 large jicama, peeled and cut into matchsticks
10 navel oranges, peeled and sliced
1 bunch cilantro leaves
1 large red onion, peeled and diced
3/4 cup orange juice
1 cup olive oil
Salt and pepper to taste
1 teaspoon ground cumin
Place jicama, oranges, cilantro and onion in a large bowl. In a separate bowl, combine orange juice, oil, salt, pepper and cumin. Stir well. Pour dressing over the jicama mixture and toss gently.
Makes 12 to 14 servings.