Grilled Chorizo Jicama & Orange Salad Fruits Recipes

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Grilled Chorizo Jicama & Orange Salad


1 lb Jicama
3/4 lb Chorizo or pepperoni
2 lg Oranges, peeled & segmented
1/4 cFresh lemon juice
2 ts Paprika
4 lg Parsley sprigs


In her book "Little Meals" (Villard Books), Rozanne Gold uses jicama
as a bed for warm, spicy chorizo and the drippings that mingle with
citrus juices.

Peel the jicama and cut into matchstick julienne. Set aside.

Cut sausage into 1/2" thick slices, broil on tray until cooked
through. Keep warm.

Divide jicama among 4 plates. Top each portion with 5 orange segments,
sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of
sausage with drippings, sprinkle with paprika and garnish with

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