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Jicama Arugula Herb Salad with Lime Vinaigrette
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Description
A fresh raw jicama salad tossed with fresh herbs, arugula, lettuce and a lime vinaigrette makes for a refreshing and easy summer side dish!
Ingredients
- 2 pounds Jicama, Peeled, Cut Into Matchsticks
- 1 teaspoon Salt
- 2 whole Limes, Juice And Zest
- 1 whole Yellow Pepper, Stem And Seeds Removed Then Sliced
- ½ cups Red Onion, Sliced
- 1 cup Chopped Arugula
- 1 cup Chopped Lettuce Of Choice
- ¼ cups Fresh Chopped Parsley Or Cilantro
- 1 teaspoon Pepper
- 3 Tablespoons Extra Virgin Olive Oil
Preparation
Place jicama in a bowl, sprinkle with salt and juice of limes and zest. Let it stand for 15 minutes to soften.
In a serving bowl add all of the remaining ingredients and top with the jicama. Gently toss with salad tongs.
Serve or refrigerate. Makes approximately 10 cups.
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