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Israli Jicama Salad


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  • I'm addicted to this salad but tend to use cilantro instead of parsley and add wine vinegar/liquid splenda to taste:
  • Originally Posted by Grace
  • This came from the Chicago Sun-Times and I love it! It's like tabouli without the wheat. Very very refreshing for summer.
  • Israeli Salad with Jicama
  • 1-2 cucumbers peeled, seeds scraped out and small diced
  • 3-4 small tomatoes, seeded and small diced
  • 1/2 cup chopped onions
  • 2 cups diced peeled jicama
  • 1/2 cup chopped parsley
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • salt and freshly ground pepper
  • This keeps well for several days in the refrigerator.



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