Citrus-Jicama Salad
For this Southwestern-style salad, use the firmest jicama available. Store the root vegetable in a plastic bag in the refrigerator up too two weeks. Peel and cut it just before serving.
Ingredients
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2 tablespoons orange juice
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1 tablespoon lemon juice
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1 tablespoon honey
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1 teaspoon Dijon-style mustard
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1/3 cup salad oil
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Lettuce leaves
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1/2 medium grapefruit, peeled and sectioned
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1 medium orange, peeled and sectioned
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1/2 medium jicama, peeled and cut into thin bite-size strips (about 1 cup)
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Cracked black pepper
Directions
1.
For dressing, in a blender container combine the orange juice, lemon juice, honey, and Dijon-style mustard. Cover and blend until smooth. With blender running, slowly add oil through hole in lid in a thin, steady stream. Continue blending until mixture is thickened. Cover and chill until serving time.
2.
In 2 lettuce-lined salad bowls arrange the grapefruit sections, orange sections, and jicama. Drizzle a fourth of the dressing over salads, reserving remainder for another use. Sprinkle salads with cracked black pepper. Makes 2 servings.
Note
Double the grapefruit, orange, and jicama to serve 4.
Nutrition information
Calories 178, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 18 mg, Carbohydrate 23 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 3%, Vitamin C 128%, Calcium 3%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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