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How to Make Flan
Peruvian Arroz con Pollo
California Citrus-Broccoli Slaw
california citrus-broccoli slaw
bag (16 oz) broccoli slaw
small jicama, peeled, cut into julienne strips (2 cups)
small red onion, cut in half, thinly sliced (1 cup)
cup chopped fresh cilantro
tablespoons canola oil
tablespoons lemon juice
teaspoons grated orange peel
In large bowl, mix broccoli slaw and jicama. Peel oranges with sharp paring knife. Cut oranges into 1/4-inch slices; cut each slice into fourths. Add oranges, onion and cilantro to broccoli mixture.
In tightly covered container, shake dressing ingredients. Pour dressing over salad; toss. Serve immediately, or cover and refrigerate up to 24 hours.
Before peeling the orange, grate the orange peel for the dressing.
Jicama is a crunchy root vegetable with a sweet, nutty flavor that’s popular in Mexican cuisine. Its pretty ivory color does not discolor making it a natural to use in salads.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2009 General Mills
© 2020 ®/TM General Mills All Rights Reserved
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