Jicama, Orange And Fennel Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Belgian | Salads/dres, Southwester | 4 | Servings | |
INGREDIENTS
| 4 | Navel oranges | |
| 1 | Jicama, size of an apple | |
| 1 | Fennel bulb, 2" to 3" | |
| Diameter | ||
| Arugula | ||
| 10 | Belgian endive leaves or | |
| Handful fresh | ||
| Spinach | ||
| DRESSING | ||
| 4 | T | Olive oil |
| 2 | T | Orange juice |
| 2 | T | Balsamic vinegar |
| 2 | t | Raspberry vinegar |
| Optional | ||
| 1 | Clove garlic, minced | |
| 1/2 | t | Salt |
| 2 | t | Honey |
INSTRUCTIONS
Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane to release the orange sections into a small bowl. Set aside. Peel the jicama, and cut into very thin slices about 1-1/2 inches long. Slice the fennel into very thin strips; include the feathery tops. Chop the arugula. In a small bowl, whisk together the dressing ingredients until the honey is dissolved. Refrigerate everything until serving time. Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or spinach (a starburst pattern looks nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on the fennel and arugula. Arrange orange sections on top, and spoon on a little more dressing. Garnish with some red onion slices if desired. Posted to MC-Recipe Digest V1 #156 Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT) From: HP_WALLS@WOCO.OHIO.GOV Recipe By : Mollie Katzen/Moosewood Cookbook
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 125
Total Fat: 14.2g
Cholesterol: 0mg
Sodium: 471.7mg
Potassium: 430.5mg
Carbohydrates: 25.6g
Fiber: 5.2g
Sugar: 16.9g
Protein: 3.6g