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Citrus-Jicama Salad

Makes: 2 servings
Start to Finish 30 mins
Citrus-Jicama Salad
  • 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 Dressing::

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)
  • Servings Per Recipe 2,
  • cal. (kcal) 178,
  • Fat, total (g) 9,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 23,
  • fiber (g) 3,
  • pro. (g) 2,
  • vit. A (RE) 31,
  • vit. C (mg) 76,
  • sodium (mg) 18,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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