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Citrus-Jicama Salad
Ingredients
-
2
tablespoons orange juice
-
1
tablespoon lemon juice
-
1
tablespoon honey
-
1
teaspoon Dijon-style mustard
-
1/3
cup salad oil
-
Lettuce leaves
-
1/2
medium grapefruit, peeled and sectioned
-
1
medium orange, peeled and sectioned
-
1/2
medium jicama, peeled and cut into thin bite-size strips (about 1 cup)
-
Cracked black pepper
Directions
1. Dressing: 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
- Note Double the grapefruit, orange, and jicama to serve 4.
Nutrition Facts
(Citrus-Jicama Salad)
- Servings Per Recipe 2,
- Calories 178,
- Protein (gm) 2,
- Carbohydrate (gm) 23,
- Fat, total (gm) 9,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 31,
- Vitamin C (mg) 76,
- Sodium (mg) 18,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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