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Make the vinaigrette: Combine all ingredients in a bowl and whisk vigorously until blended. Place three mounds of ubod on a serving platter. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl.
Add dressing and toss to coat. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken. Season vinaigrette to taste with salt and pepper. Pour vinaigrette over; toss to coat. The Best Pineapple Guava Recipes on Yummly
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