- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
Vinaigrette
- 2 cups Organic Oranges juice freshly squeezed
- 1/4 cup Red Wine Vinegar
- 2 Organic Limes juice freshly squeezed
- 3 tablespoons Honey
- 2 tablespoons Granulated Sugar
- 1/4 teaspoon Cayenne Pepper
- 1/8 cup Cilantro chopped fine
- Salt and Pepper to taste
Salad
- 6 Organic Oranges peeled and sectioned
- 4 cups Jicama cut to match stick size
- 2 pounds Salad Greens
- 1/4 cup Cilantro chopped fine
- Salt and Pepper to taste
Directions
In a large bowl, whisk together the first 6 ingredients for the vinaigrette until well blended. Mix in the cilantro and adjust the seasonings with the salt and pepper. Set aside.
In 2 separate small bowls, place the orange segments in one bowl and the jicama in the other. Pour some of the vinaigrette over both bowls and let marinate for 30 minutes.
When ready to serve, place the greens in a large bowl. Add the cilantro and season with the salt and pepper. Drizzle enough of the dressing over the greens to just coat the leaves.
To plate, place a bed of greens on a plate. Top with some orange segments and jicama sticks. Serve immediately.
Note:
The cayenne in this dish makes it a perfect salad for a Mexican style meal.
