Garlic, Jicama, and Pineapple Salad

Jicama is the rather dull-looking relative of the sweet potato. But what it lacks in color it makes up for in an exceptionally crunchy texture. The flavor is very mild, in between water chestnut and Asian pear. It is a common ingredient in pico de gallo.

1/3 cup canola oil
3 tablespoons white wine vinegar or sherry vinegar
1 tablespoon minced {garlic}
1/4 cup chopped fresh cilantro leaves
1/4 teaspoon ground {cumin}
 freshly ground {black pepper}
1  small jicama, grated with largest holes of grater
1 cup diced fresh pineapple
Whisk together the oil, vinegar, garlic, cilantro, and cumin in a small bowl to blend. Season with salt and pepper to taste.

Combine jicama and pineapple in a bowl and toss with just enough dressing to coat evenly.

Ease of Preparation: Easy

Preparation Time: 5-10 min

Servings: 4

Recipe By: Gwin Grogan Grimes

From:  Cook West: Gorgeous Garlic
Used with permission of Rio Nuevo

Chef Suggestions
This sweet and slightly piquant salad would also work well as a salsa to serve with grilled chicken or fish. Or just add chips and you've got an appetizer.