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Jicama-Orange Salad With Chipotle Vinaigrette

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 ounce cilantro leaf (about 1/4 cup)

4 oranges

1 tablespoon extra virgin olive oil

1/4 teaspoon freshly ground black pepper

1 lb romaine lettuce (about one medium head)

8 black olives , pitted and sliced

1/2 fresh orange , juice of

1 fresh lime , juice of

2 canned chipotle chiles , diced fine

1/2 teaspoon salt

8 ounces jicama , peeled and cut into 1/4 inch cubes

1/2 teaspoon minced garlic

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