Heck of a Jicama Salad

A Rachael Ray Recipe
Posted on LCT by GingerW

I was perusing the recipes on the Food Network, and came acress this recipe from Rachael Ray. It’s fun to say, and I’m pretty sure good to eat. I exchanged the sugar for Splenda.

Prep Time: 20 minutes Yield: 4 Servings

1 medium jicama root, peeled and sliced into thick matchsticks

1 tsp salt

2 tsp Splenda

2 limes, juiced

2 hearts of romaine, chopped

2 tbsp chopped cilantro leaves, a handful of leaves, finely chopped

½ tsp ground cumin, eyeball it in the palm of your hand

3 tbsp extra-virgin olive oil, eyeball it

freshly ground black pepper

Place jicama in a bowl, sprinkle with salt and Splenda, and add the juice of 1 lime. Let jicama stand for 15 minutes. While jicama softens, work on the rest of your meal.

Arrange romaine on a serving plate. Top romaine with jicama. Juice 1 lime into a small bowl, add cilantro and cumin. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad and season with salt and pepper.