ISO: Beet, Jicama and Watercress Salad Recipe

[jtoepfert100]

Jicama was on sale this weekend so I picked one up. Never had it and not sure what to do with it. I found a couple of recipes that look interesting, including the one above. Neverhad watercress either so I figure I could do a double-duty experiment! :) Problem is, I have found reviews of the recipe but can't find the recipe itself. It doesn't appear to be in the recipe finder. If anyone has it and could post it, I'd appreciate it. Thanks!

[Terrytx]

* Exported from MasterCook *

Beet, Jicama, and Watercress Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds beets, with tops
5 teaspoons white balsamic vinegar, divided
1 teaspoon extra virgin olive oil
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
1/3 cup thinly sliced red onion
1/4 cup fresh orange juice
2 1/2 cups (1/2-inch) diced peeled jicama
1/3 cup tangerine sections
2 cups trimmed watercress

Preheat oven to 425 degrees.

Leave root and 1 inch stem on beets; scrub with a brush. Wrap each beet
in foil. Place on a baking sheet. Bake at 425 for 45 minutes or until
tender. Cool. Trim off roots and stem; rub off skin. Cut beets into
1/2-inch slices. Cut each slice into quarters. Combine beets, 1 teaspoon
vinegar, oil, 1/4

teaspoon pepper, and 1/8 teaspoon salt.

Combine 4 teaspoons vinegar, 1/8 teaspoon salt, 1/4 teaspoon pepper, onion
and juice; let stand 30 minutes. Stir in jicama and tangerine.

Arrange 1/2 cup watercress on each of 4 plates. Mound 3/4 cup beet
mixture in center of each plate. Arrange 3/4 cup jicama mixture around
beets. Serve immediately.

147 cal, 1.7g fat, 4.4g pro, 30.9g carb, 10.2g fiber, 0mg chol, 2.2mg
iron, 306mg sod, 70mg calc.

Source:
"Cooking Light-9/02"

[jtoepfert100]

Thanks! I should have known you'd post it - you were one of the reviewers.;)