Jicama and Orange Salad with Citrus-Cumin Vinaigrette | Whole Living

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Jicama and Orange Salad with Citrus-Cumin Vinaigrette

    • Photo: Richard Gerhard Jung
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    A spinach, orange, and jicama salad gets an additional antioxidant boost from a citrus vinaigrette spiked with cumin seeds. Oranges are an excellent source of vitamin C. For maximum health benefits, cut or juice them just before serving. Vitamins A and C and iron are also provided by baby spinach.
    MSL Cookbook Vol. 2; The New Classics
    • Yield Serves 4
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    Ingredients

    Directions

    1. Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into B-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.

    Recipe Reviews

    Reviews (1)

    • MaryDGinHP
      11 Apr, 2012

      Fresh, tasty and easy to make. Would be great for a ladies lunch or shower.

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