JicamaOrangeOnionSaladThis refreshing veggie/fruit salad is perfect as a foil for any heavy meal…I am thinking, of course, of Thanksgiving, but it’s perfect as a side dish for any meat and most fish.

Jicama is a tuberous root packed with potassium, rich in fiber and vitamin C, its flavor a crunchy cross between an apple and a water chestnut.

You can julienne the jicama in advance; unlike apple, jicama will not turn brown when exposed to air.

Because there is such a range in what might be considered “small” in both jicamas and oranges, just aim for a one to one ratio. One of the many advantages of this recipe—besides its two-step prep—is that exact measurements are not required to produce a dynamite end product!

1 small jicama, peeled and sliced into 1-to 2- inch pieces

2 or 3 medium navel oranges, peeled and sectioned

1/3 cup sliced scallions

¼ cup diced red onions

¼ tsp salt

¼ tsp ground mustard or Wasabi powder

¼ tsp Chinese 5 spice

½ tsp pepper, preferably white

¼ cup vegetable oil

1 Tbsp red wine vinegar

2 tsp fresh lime juice

romaine, escarole, or baby greens

Whisk together all ingredients except orange sections, jicama, and onions; heap these onto a bed of lettuce and drizzle dressing over all. Done!

Serves 4

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