- 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.
- 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