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Jim Coleman Recipes

Jicama-Citrus Salad

For this recipe you will need:

For the dressing

  • 2 tb. rice wine vinegar
  • 1 tb. honey
  • salt and pepper to taste
  • 2 tb. chopped fresh cilantro leaves
  • 5 tb. olive oil

For the salad

  • 2 oranges, peeled and sectioned
  • 2 limes, peeled and sectioned
  • 1 jicama (about 14 ounces), peeled and julienned (about ⅔ cups)
  • 1 red onion, finely sliced
  • 1 head of Boston lettuce (or other butterhead lettuce), washed and leaves, separated
  • 6 kumquats, cut lengthwise into 4 quarters, or 1 additional small orange, sectioned

To prepare this recipe:

To prepare the dressing, place the vinegar, honey, salt, pepper and cilantro in a mixing bowl and slowly whisk in the olive oil in a steady stream.

To prepare the salad, add the orange and lime segments, jicama and red onion to the bowl containing the dressing and toss until completely coated. Evenly arrange the lettuce leaves on four serving plates and mound the dressed ingredients over the lettuce. Spoon an additional 1 teaspoon of the dressing over the lettuce leaves and garnish the plate with the kumquats.

©2005 WHYY