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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.

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  • Makes: 2 servings
  • Start to Finish: 30 mins

Citrus-Jicama Salad

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.

From the Test Kitchen

Double the grapefruit, orange, and jicama to serve 4.

Nutrition Facts (Citrus-Jicama Salad)

  • Per serving:
  • 178 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 18 mg sodium,
  • 23 g carb.,
  • 3 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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