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Jicama and Arugula Salad with Lime-Cilantro Dressing

SERVINGS
4 servings
RATE THIS RECIPE
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SERVINGS
4 servings
RATE THIS RECIPE
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Ingredients

  • 1 fresh jicama, julienned
  • 6 ounce fresh arugula
  • Dressing
  • 1 fresh jicama, julienned
  • 6 ounce fresh arugula
  • 1/8 teaspoon ground cumin
  • 3/4 cup fresh lime juice
  • 1 cup chopped fresh cilantro
  • 1 cup Salt and freshly ground black pepper
  • 1/2 tablespoon dijon mustard
  • 1/4 cup olive oil
  • Preparation

    Baking Directions:

    For the dressingWarm a sauté pan over medium heat, then toast the cumin until the aroma begins to release and set aside.Mix lime juice, cilantro, salt, pepper and mustard in a standard blender or with a small immersion blender.Pour in a steady stream of olive oil while blending. Add the toasted cumin. Taste for balance and adjust seasonings if necessaryTo assemble saladToss the sliced jicama with 2 tablespoons dressing.Arrange arugula in a chilled serving bowl. Top with the jicama and just before serving, toss with remaining dressing.