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Mixed Greens with Jicama and Sliced Orange

adapted from Sharing the Table at Garland's Lodge
Course Salad
Cuisine American
Keyword green salad, jicama, orange
Prep Time 10 minutes
Total Time 10 minutes



  • 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


Prepare dressing:

  1. 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.

Prepare salad:

  1. Divide the greens onto 8 salad plates.

  2. 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.

  3. Sprinkle with a few sesame seeds.

  4. 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.

Recipe Notes

  • 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.