orange-jicama-radish-and-pork-rind-salad-232480.json

{
    "directions": [
        "Cut peel, including all white pith, from oranges with a small sharp knife, then cut crosswise into 1/4-inch-thick slices and transfer to a large bowl (you should have about 4 cups).",
        "Peel jicama with a large sharp knife, then quarter lengthwise and cut crosswise into 1/8-inch-thick slices (you should have about 3 cups).",
        "Add to oranges along with onion, radishes, vinegar, and salt. Toss until combined, then chill, covered, at least 1 hour.",
        "Toss again before serving, sprinkled with pork rinds and peanuts."
    ],
    "ingredients": [
        "4 1/2 lb navel oranges or tangelos (6 medium)",
        "1 medium jicama (1 lb)",
        "1 cup sliced red onion (1/8 inch thick; 1 small)",
        "6 radishes, very thinly sliced (1 cup)",
        "1/3 cup distilled white vinegar",
        "1 teaspoon salt",
        "1 cup crumbled pork rinds",
        "1/2 cup chopped salted roasted peanuts"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Onion",
        "Pork",
        "Side",
        "No-Cook",
        "Quick & Easy",
        "Orange",
        "Peanut",
        "Radish",
        "J\u00edcama",
        "Gourmet",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Orange, J\u00edcama, Radish, and Pork Rind Salad",
    "url": "http://www.epicurious.com/recipes/food/views/orange-jicama-radish-and-pork-rind-salad-232480"
}