Tangerine---Jicama-Salad

Try this delicious and refreshing seasonal salad when you are feeling “ho hum” about winter produce. This unusual combination of fruits and vegetables comes together for a flavorful side dish. Or top with grilled chicken for a more substantial meal. Feeding a smaller group? Just cut ingredients in half, or prep all ingredients and mix and eat salad over the next several days.

Tangerine & Jicama Salad
Serves 8

Salad
8 tangerines, peeled and cut crosswise into 1/4 inch slices or 2 (10 ounce) cans mandarin oranges, drained
1/2 pound jicama, peeled and cut into 1/4-inch matchsticks
1/2 small red onion, thinly sliced
1/2 cup cilantro leaves
1 head Butter, Bibb or green leafy lettuce, torn into bite-sized pieces
1/4 cup pepitas (hulled pumpkin seeds)

Dressing
1/2 teaspoon chopped/pressed garlic
2 Tablespoons fresh lime juice (or double rice vinegar)
2 Tablespoons rice vinegar
1/2 teaspoon honey
1/4 cup extra virgin olive oil
Salt & pepper

In a small jar, combine garlic, lime juice, rice vinegar, oil, honey, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Shake vigorously.

Just before serving, combine tangerines, jicama, onion, cilantro, and lettuce. Add a little dressing, toss and taste. Avoid over dressing the salad. Sprinkle with pumpkin seeds. Enjoy!

Cook’s Tips: Jicama sticks are a delicious snack. Use any leftovers for a crisp and refreshing treat. Also, save any leftover dressing for up to one week in the refrigerator.

Nutrition Facts per serving:
158 calories
9.5 grams fat
3.5 grams protein
4.5 grams fiber
107 mg sodium