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Salad Days Without the Greens

March 26, 1992|BEV BENNETT | Bennett is food editor of the Chicago Sun-Times and a cookbook author

The main pleasure of salad lies in the way flavors play against each other--sweet lettuce and mustardy vinaigrette, or peppery herbs and unctuous fresh cheeses.

That complexity can also be achieved with less traditional elements. This is a fruity, slightly sweet salad to refresh the palate.

JICAMA-RADISH-AND-ORANGE SALAD

1/2 pound jicama

1/2 cup sliced red radishes

1 small navel orange

1 tablespoon honey

1 1/2 tablespoons white wine vinegar

1 tablespoon oil

Salt

Freshly ground white pepper

Peel jicama, slice thinly and cut into matchsticks, about 1-inch long and 1/4-inch thick. Place in salad bowl with radishes. Peel orange and cut crosswise into 4 slices. Separate into segments and add to jicama.

Whisk together honey, vinegar, oil and salt and white pepper to taste in small bowl. Add to jicama mixture. Toss well. Makes 2 servings.

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