Jicama and Orange Salad With Pecan Vinaigrette

Total Time
Prep 15 mins
Cook 0 mins

From Digs Magazine, June 2001

Ingredients Nutrition


  1. Chop up the pecans. Toast them in a dry skillet on high heat for 2-3 minutes, until the nuts give off a nice aroma.
  2. In a small bowl, mix the pecans with the remaining dressing ingredients.
  3. Peel the oranges, then slice them into thin horizontal sections.
  4. Wash and dry the greens. Peel the jicama using a vegetable peeler, then trim off the ends. Slice it into thin, matchstick-size pieces.
  5. In a nice serving bowl, toss the jicama and greens. Arrange the orange slices around the edges and on top. Serve with dressing on the side.

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