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This sweet and crunchy salad is perfect for summer.

Martha Stewart Living, July 2004

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Servings:
8
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Ingredients

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Directions

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  • Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.

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  • Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.

  • Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.

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