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Fresh yam and ginger salad.

Use yams or carrots in this salad.


1/2 pound yams or carrots

2 tablespoon lemon juice

1 pineapple (about 3 lbs.)

1 cup peeled and finely shredded jicama

2 tablespoons salad oil

2 teaspoons honey

1 teaspoon each minced fresh ginger and grated lemon peel

Finely chopped parsley

Red leaf lettuce

Bring about 3 quarts water to boiling while you peel and finaly shred yams or carrots. At once, add yam or carrot to boiling water; let cook 30 seconds, then drain. Mix with lemon juice.

With a knife, cut off pineapple peel. Cut about half the pineapple into 4 crosswise slices and set aside. Core and finely chop remaining pineapple and drain briefly.

Squeeze excess liquid from jicama. Blend jicama, chopped pineapple, oil, honey, ginger, and lemon peel with yams; mixture can stand at room temperature 3 to 4 hours.

Place an equal portion of yam mixture on top of each pineapple slice. Sprinkle with parsley. Place on a serving platter lined with red lettuce.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Feb 1, 1984
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