Mexican Riviera Dinner Menu
Refresh your palate from holiday fare with this meal inspired by the Baja Coast. (Serves 6)
Jicama-orange salsa with chips*
* Combine 1 1/2 cups chopped orange sections, 1 cup diced peeled jicama, 1/3 cup diced red onion, 2 tablespoons chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon minced seeded jalapeño pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Serve with baked tortilla chips.
Cooking Light, November 2007
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