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Jicama and Orange Salad with Citrus-Cumin Vinaigrette

Jicama and Orange Salad with Citrus-Cumin Vinaigrette

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 http://www.marthastewart.com/133445/jicama-and-orange-salad-citrus-cumin-vinaigrette
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  • Yield Serves 4

Ingredients

    • 2 oranges
    • 1 jicama (about 1 1/2 pounds), peeled and julienned
    • 3 ounces baby spinach, rinsed
    • Citrus-Cumin Vinaigrette (http://www.wholeliving.com/131635/citrus-cumin-vinaigrette)

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.

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