Sunday, January 1, 2012

Jicama and Orange Salad

2 medium Oranges
1 small Jicama, peeled and cut into 1-inch long matchsticks (1 cup)
¼ cup Red Onion, thinly sliced
3 cups Baby Spinach, rinsed and dried
3 cups Red Leaf Lettuce Leaves, torn into bite size pieces
½ cup Orange-Sesame Vinaigrette
2 tbs Sesame Seeds, toasted

Orange-Sesame Vinaigrette
3 tbs Canola Oil UPDATED Item Deleted
3 tbs Toasted Sesame Oil UPDATED Item Deleted
1/3 cup balsamic vinegar UPDATED Item Added
3 tbs Soy Sauce
2 tbs Orange Juice
2 tbs Rice Vinegar
1 tsp Ginger, finely grated
1 tsp Honey
salt & pepper to taste


Using a sharp knife, cut the peel and with pith from the oranges. Releasing the orange segments and cut them in half.
Place the orange segments, jicama, red onion, spinach, and lettuce in a large salad bowl and toss to combine.
Add ¼ cup of the Orange-Sesame Vinaigrette and toss to coat. 
Sprinkle with sesame sees and serve immediately.

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