Recipies / Salads / Dressings / Gluten-Free
Diane’s Jicama & Orange Salad with Citrus Vinaigrette
March 24, 2020
Ingredients:
Salad
1 Medium jicama bulb (peeled, cut in matchstick sized pieces)
2 Large cucumbers (peeled, seeded and cut in matchstick sized pieces)
1 Medium red onion (thinly sliced)
1 1/2 cup orange segments (coarsely chopped)
1 jalapeno (ribs & seeds removed, finely chopped)
Dressing
1/2 cup fresh squeezed orange juice
1 clove garlic (minced)
2 tablespoons fresh mint leaves (chopped)
1 tablespoon rice wine vinegar
2 tablespoons olive oil
Lots of freshly ground black pepper
Step-by-Step Directions:
- Combine first 5 ingredients for dressing in a bowl (orange juice through vinegar).
- Drizzle oil in slowly while whisking vigorously.
- Place all ingredients for salad in large bowl and toss well.
- Drizzle one half of dressing over salad and toss well.
- Add remaining dressing as needed and retoss.
- ENJOY!