Crunchy Jicama Salad - Love of Food

Crunchy Jicama Salad

Julienned jicama, carrots and radishes are served over both pickled and fresh beets mixed with tender greens.

Prep Time: 15 min
Cook Time: 0 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

1 quart spring mix greens
1/2 cup balsamic vinaigrette dressing, divided use
1⁄4 cup carrot, julienne
1⁄4 cup radish, julienne
1⁄4 cup green onion, cut into 1⁄4 inch slices
2 cups jicama julienne
20 slices canned beets, drained and rinsed
4 beets, peeled and quartered

Allergens:

Nutritional Information

Vegan

Directions:

Mix the mixed greens with half of the dressing.
Mix the carrots, radishes, green onion, and jícama with remaining dressing.
Shingle some of slices of canned beets on each plate. Place a fourth of the mixed greens on top of the beets.
Place some of the jícama mixture in the center of the salad. Place 2 quarters of the beets on each plate. Serve immediately.