Crisp Jicama & Radish Salad

Crisp Jicama & Radish Salad
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The jicama and radish in this spinach salad recipe adds crunch and color.
20 min
Prep Time
20 min
Total Time
8 servings

Ingredients

Dressing

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

Salad

1/4 pound
sliced Land O Lakes® Pepper Jack Cheese
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

Directions

  1. Combine all dressing ingredients in bowl with whisk. Cover; refrigerate until serving time.
  2. Stack cheese slices. Cut into thin strips; separate. Set aside.
  3. Combine cheese strips and all salad ingredients in serving bowl. Pour dressing over salad; toss until well coated.

Recipe Tips

- 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
Cholesterol
10mg
Carbohydrates
12g
Protein
3g
Fat
7g
Sodium
220mg
Dietary Fiber
3g

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