Mixed Greens with Jicama and Sliced Orange

adapted from Sharing the Table at Garland's Lodge



  • 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 buy bottled dressing see Tips below


Prepare dressing:

  1. Combine all ingredients in a 2 cup measuring glass. Blend well with whisk or hand held immersion blender.

Prepare salad:

  1. 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.

Recipe Notes

-Dressing: If you don't want to tackle this 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 or a sharp paring knife. I think about 3/4 of a medium sized jicama is plenty for 8 salads. It looks like this: