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Jicama and Fennel Salad
Nb persons: 4
| Salad: | |
| 1 | jicama, peeled and cut into thin strips |
| 1 | fennel bulb, cut into thin strips |
| 1 cup | canned mandarin oranges, drained |
| 2 Tbsp | chopped fresh coriander or parsley |
| Spinach leaves | |
| Dressing: | |
| 3 Tbsp | olive oil |
| 2 Tbsp | lemon juice |
| 2 Tbsp | red wine vinegar |
| 1 Tbsp | honey |
| 1 clove | garlic, minced |
Ottawa-Carleton Health Department
In a medium bowl, combine jicama, fennel, oranges, and coriander. Set aside. In a smaller bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, and garlic.
Pour liquid over jicama and fennel mixture. Toss to coat.
Season with salt and pepper to taste.
Serve on a bed of spinach leaves.
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