Southwest Jicama Salad
Serves: 8
Category: Salad
Ingredients
DRESSING
1/4 cup red wine vinegar
3 Tbls honey
2 Tbls water
1-1/4 tsp. chili powder
1/2 tsp. anise seed, crushed
1/8 tsp. salt
1/8 tsp. pepper
3 Tbls vegetable oil
SALAD
8 cups (packed) red and green leaf lettuce, torn into bite size pieces
8 oz. can of mandarin orange slices (packed in juice), drained
1-1/2 cups jicama, peeled and coarsely shredded
1 cup red bell pepper, coarsely chopped
1 green onion, thinly sliced (green and white parts)
Directions
Combine all ingredients, except oil, in a small bowl. Gradually whisk in oil. (This can be made up a day ahead and refrigerated until needed.)
Place lettuce in a large salad bowl. Top with orange slices, jicama, red pepper, and green onions. Spoon dressing over salad. Toss and serve.
Additional Comments
QUICK TIPS:
If you wish, you can make individual salads and spoon 1-1/2 Tbls of the dressing over each salad.
To make last minute preparation easy, you can cut and wash the vegetables (except the Jicama) and make the dressing up to a day ahead. At serving time, just toss it all together. The jicama is best when shredded just before serving.