Mixed Greens with Jicama and Sliced Orange
- 4 quarts mixed salad greens
- 1 large jicama peeled and julienned
- 3 medium oranges peeled and thinly sliced
Sesame Seed Vinaigrette:
- 1/4 cup rice vinegar
- 3 tablespoons sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon sesame seeds toasted
- 2/3 cup canola oil, or light olive oil
*OR buy bottled dressing see tips below
Combine all ingredients in a 2 cup measuring glass. Blend well with whisk or hand held immersion blender. Set aside, can be made up to two days ahead.
Divide the greens onto 8 salad plates.
Drizzle each plate of greens with about 1-2 tablespoons of dressing. Lay a crisscross bed of the jicama on top of the greens. Arrange 3-4 orange slices on top of the jicama.
Sprinkle with a few sesame seeds.
Serve immediately, or place in refrigerator (not more than 30 minutes before serving) until ready to serve. Alternately, you may lay the greens in a large salad bowl, top with jicama and ornage slices and drizzle or toss some of the dressing on the salad before serving.
- Dressing: If you don’t want to make the dressing, bottled dressing works. Use either an Asian Sesame dressing or a Raspberry Vinaigrette.
- Jicama is found in the produce section. Easily peeled with a vegetable peeler (just like peeling a potato) or a sharp paring knife. I think about 3/4 of a medium sized jicama is plenty for 8 salads.
- If tossing the salad in a bowl before serving, this dressing is more than enough for two full salads. Only use 1/3 if tossing ahead of time and serve the rest in a small bowl or container with spout to pass with salad.