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16 servings, 1/2 cup each
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Choose a jicama that's heavy for its size and free of blemishes. Store in the refrigerator and peel just before serving. Use a sharp knife to peel a jicama, pulling the skin off in sheets.
Prepare using KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil.
The juicy sweet oranges in this colorful salad are an excellent source of vitamin C. And as a bonus, they team up with the avocados to provide dietary fiber.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe is so great! It's really simple to throw together and is so refreshing. I made it for a Fourth of July picnic and it was the best loved salad there.
I love this combination of fresh foods! we love avocado & jicama in our family so it was a hit!! I keep getting requests to share the recipe too!
This was alright. I think it needs some tweaking though--I recommend making a small batch first and tweaking it to your liking before making the whole thing.