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Epicurious

Jícama and Orange Salad with Citrus-Cumin Vinaigrette

Oranges are an excellent source of vitamin C. For maximum health benefits, cut or juice them just before serving. Vitamins A and C and iron are also provided by baby spinach.

Recipe information

  • Yield

    serves 4

Ingredients

2 oranges
1 jícama (about 1 1/2 pounds), peeled and julienned
3 ounces baby spinach, rinsed
Citrus-Cumin Vinaigrette (recipe follows)

Citrus-Cumin Vinaigrette

1 teaspoon cumin seeds
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
Freshly ground pepper
Pinch of coarse salt
(makes 3/4 cup)

Preparation

  1. Step 1

    Cut both ends off the oranges, and remove the peel and pith. Slice the fruit crosswise into 1/4-inch rounds, and remove seeds. Transfer the slices to a large bowl, and combine with the jícama and spinach. Toss with the vinaigrette, and serve.

  2. Citrus-Cumin Vinaigrette

    Step 2

    Toast the cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Finely grind in a spice grinder.

    Step 3

    Blend all the ingredients until smooth. Refrigerate, covered, up to 3 days.

  3. Fit to eat recipe

    Step 4

    (Per serving)

    Step 5

    Calories: 144

    Step 6

    Fat: 4g

    Step 7

    Cholesterol: 0mg

    Step 8

    Carbohydrate: 27g

    Step 9

    Sodium: 55mg

    Step 10

    Protein: 3g

    Step 11

    Fiber: 7g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladOrangeCitrusFruitJicamaRoot VegetableVegetableSpinachLeafy GreensSideDinnerVegetarianDairy FreeGluten FreeEasyQuickCookbooks
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