The raw jícama in this salad adds flavor and crunch. Sometimes referred to as the Mexican potato, jícama has a sweet, nutty taste and can be eaten raw or cooked.

Gloria Pleasants, Williamsburg, Virginia
Recipe by Southern Living December 2002

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Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process first 8 ingredients in a blender until smooth, stopping to scrape down sides.

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  • Cut jícama into cubes, or, if desired, cut into 1/4-inch-thick slices, then cut with a 1 1/2-inch star-shaped cutter.

  • Place jícama, salad greens, strawberries, cranberries, and, if desired, orange sections in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Garnish, if desired.

  • NOTE: For testing purposes only, we used Ocean Spray Cran-Fruit Crushed Fruit For Chicken (Cranberry Orange flavor) for the cranberry-orange relish. Look for it near the cranberry sauces in your grocery store.

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