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Jicama, Orange, and Coriander salad

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice 12 ounces j ícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks 1/2 small red onion , sliced thin lengthwise 1/4 cup minced fresh coriander sprigs 1 tablespoon fresh lemon juice, or to taste 3/4 teaspoon salt , or to taste 40 pine nut s (2 slightly rounded teaspoons), toasted until golden

    Instructions Jump to Ingredients ↑

    1. In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled. Sprinkle each serving with 10 pine nuts.

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