MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Grilled Chorizo, Jicama and Orange Salad
  Categories: Salads
       Yield: 4 servings
       1 lb Jicama
     3/4 lb Chorizo or pepperoni
       2 lg Oranges, peeled & segmented
     1/4 c  Fresh lemon juice
       2 t  Paprika
       4 lg Parsley sprigs
   In her book “Little Meals” (Villard Books), Rozanne Gold uses jicama
   as a bed for warm, spicy chorizo and the drippings that mingle with
   citrus juices.
   Peel the jicama and cut into matchstick julienne. Set aside.
   Cut sausage into 1/2 thick slices, broil on tray until cooked
   through. Keep warm.
   Divide jicama among 4 plates. Top each portion with 5 orange segments,
   sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of sausage
   with drippings, sprinkle with paprika and garnish with parsley.