Crisp Jicama & Radish Salad

Crisp Jicama & Radish Salad

The jicama and radish in this spinach salad recipe adds crunch and color.

20 min. prep time
8 servings
000 Ratings



1/4 cup orange juice
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon-style mustard


1 (8-ounce) bag baby spinach leaves
1 medium (2 1/2 cups) jicama, peeled, cubed 1/2-inch
12 radishes, sliced
1/2 cup thinly sliced red onions


Combine all dressing ingredients in small bowl with wire whisk. Cover; refrigerate until serving time.

Stack cheese slices. Cut into thin strips; separate.  Set aside.

Combine cheese strips and all salad ingredients in large serving bowl. Pour dressing over salad; toss until well coated.

Recipe Tip

- Jicama, a sweet-crisp root vegetable from Mexico, teams well with spicy radishes, spinach and cheese. Buy a small jicama that is very firm and unblemished.

- Look for baby spinach leaves in bags in the produce section of the supermarket.

- The jicama, radishes and onion can be cut up and refrigerated in the salad bowl or a resealable plastic food storage bag until serving time.

Nutrition Facts (1 servings)

Calories: 120

Fat: 7g

Cholesterol: 10mg

Sodium: 220mg

Carbohydrates: 12g

Dietary Fiber: 3g

Protein: 3g

Recipe #12887©2003Land O'Lakes, Inc.

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