Cranberry-Strawberry-Jicama Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The raw jícama in this salad adds flavor and crunch. Sometimes referred to as the Mexican potato, jícama has a sweet, nutty taste and can be eaten raw or cooked. Ingredients:
1/2 cup olive oil |
1/2 cup orange juice |
1/4 cup cranberry-orange relish |
1 small shallot, peeled and chopped |
2 tablespoons balsamic vinegar |
1/4 teaspoon ground red pepper |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 large jícama, peeled |
2 (5-ounce) packages gourmet mixed salad greens |
2 cups sliced fresh strawberries |
1/2 cup sweetened dried cranberries, finely chopped |
2 large navel oranges, peeled and sectioned (optional) |
garnish: shaved pecorino romano or parmesan cheese |
Directions:
1. Process first 8 ingredients in a blender until smooth, stopping to scrape down sides.
2. Cut jícama into cubes, or, if desired, cut into 1/4-inch-thick slices, then cut with a 1 1/2-inch star-shaped cutter.
3. Place jícama, salad greens, strawberries, cranberries, and, if desired, orange sections in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Garnish, if desired.
4. NOTE: For testing purposes only, we used Ocean Spray Cran-Fruit Crushed Fruit For Chicken (Cranberry Orange flavor) for the cranberry-orange relish. Look for it near the cranberry sauces in your grocery store.
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