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Crisp Jicama & Radish Salad
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1/4 cup orange juice

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon Dijon-style mustard


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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

Tip #1

- 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.

Tip #2

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

Tip #3

- 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.

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