Jicama, Mandarin Orange, and Arugula Salad

Jicama is a wonderful tuber, a bit like a potato but of finer, firmer texture and much sweeter. It can be cooked, but it’s absolutely lovely raw in salads or as a garnish, shredded over soups. It adds a great deal of crunch to any dish, salad, or soup or as a cocktail snack on toast.

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 jicama tuber (6 oz.), peeled and julienned
  • Juice of ½ lemon
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 tsp. chopped rosemary
  • 2 tsp. chopped Italian flat-leaf parsley
  • 1 Tbsp. olive oil
  • 1 cup canned no-sugar-added mandarin oranges, drained and chilled
  • 2 cups arugula

Directions

  • Place the jicama in a large bowl. In a small bowl, whisk the lemon juice, salt, pepper, herbs, and olive oil together.
  • Add the oranges to the jicama and pour dressing over them. Arrange the arugula on plates and spoon dressed jicama and orange over the top.

Recipe Information

Serves: 4

Ingredients

  • 1 jicama tuber (6 oz.), peeled and julienned
  • Juice of ½ lemon
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 tsp. chopped rosemary
  • 2 tsp. chopped Italian flat-leaf parsley
  • 1 Tbsp. olive oil
  • 1 cup canned no-sugar-added mandarin oranges, drained and chilled
  • 2 cups arugula

Directions

  • Place the jicama in a large bowl. In a small bowl, whisk the lemon juice, salt, pepper, herbs, and olive oil together.
  • Add the oranges to the jicama and pour dressing over them. Arrange the arugula on plates and spoon dressed jicama and orange over the top.

Nutrition Information

Nutrition Information
Amount per serving
Calories90
Total Fat3.5g
Saturated Fat0.5g
Cholesterol0mg
Sodium300mg
Total Carbohydrate13g
Dietary Fiber5g
Sugars6g
Protein1g