Gather around all my lettuce loving friends! Winters can seem long in Utah early in the year. A fresh salad is often a bright spot in the days of inversions!
Nothing comes together easier than this mixed green salad with jicama and orange slices. The salad has three ingredients. Yes, THREE ingredients. So easy. The dressing has a whopping 7 ingredients, all you have to do is slice, chop and mix together the dressing.
This jicama and orange slice salad recipe is the perfect winter salad. Oranges are sweet and plentiful in winter, and jicama is easy to find in most grocery stores from the fall months through early spring. If you’re wondering how to prepare jicama for eating, you can often find it already sliced and prepared in the produce aisle of grocery stores, but it’s easy to peel and slice or chop into chunks. More than the taste, I like Jicama for its texture which is very crunchy! I also like the white contrast in salads.
If you are unfamiliar with Jicama, you may be wondering what exactly IS Jicama? Jicama, sometimes referred to as the Mexican potato, is native to Mexico. To me it looks like a cross between a turnip and a radish, only light in color. The outside of the jicama is tan or tan and the inside of the jicama is white. The root is the only edible part of the jicama. Jicama is usually eaten raw, but I’ve seen a few recipes that involve roasting in a savory dish!
The dressing is light and refreshing and can be made ahead of time or just before serving. If you have leftover dressing, store it in the fridge for up to two weeks!
This post was updated in February 2020 with new content, recent photos and recipe adjustments. Originally published 2010.
Mixed greens with jicama and sliced orange
adapted from Sharing the Table at Garland’s Lodge
ingredients
Salad:
-
4
liter
mixed leaf salad -
1
big jicama
peeled and cut into julienne -
3
medium oranges
peeled and cut into thin slices
Sesame Vinaigrette:
-
1/4
Cup
rice vinegar -
3
tablespoon
sugar -
1
teaspoon
dry mustard -
1/2
teaspoon
kosher salt -
1
teaspoon
Worcester sauce -
1
tablespoon
Sesame seeds
toasted -
2/3
Cup
canola oil or light olive oil
*OR buy packaged dressing, see tips below
instructions
Prepare dressing:
-
Combine all ingredients in a 2-cup measuring glass. Blend well with a whisk or hand blender. Set aside, can be made up to two days in advance.
Prepare the salad:
-
Divide the vegetables among 8 salad plates.
-
Drizzle each plate of vegetables with about 1-2 tablespoons dressing. Lay a cross bed of the jicama on the greens. Arrange 3-4 orange slices on the jicama.
-
Sprinkle with a few sesame seeds.
-
Serve immediately or refrigerate until ready to serve (no more than 30 minutes before serving). Alternatively, place the veggies in a large salad bowl, top with jicama and orange slices, and drizzle or toss some of the dressing over the salad before serving.
recipe notes
- Dressing: If you don’t want to make the dressing yourself, you can use bottled dressing. Use either an Asian sesame dressing or a raspberry vinaigrette.
- Jicama can be found in the Products section. Easily peeled with a vegetable peeler (like peeling a potato) or a sharp paring knife. I think about 3/4 of a medium jicama is enough for 8 salads.
- If you toss the salad into a bowl before serving, this dressing is more than enough for two full salads. Use only 1/3 if tossed beforehand and serve the rest in a small bowl or spouted container to accompany salad.