Jicama Citrus Salad With Sangria Dressing

Total Time
Prep 30 mins
Cook 0 mins

A tangy and refreshing citrus salad drizzled with sangria dressing. From Betty Crocker's Southwest Cooking. Posted for Zaar World Tour 5.

Ingredients Nutrition

  • 14 cup vegetable oil
  • 14 cup dry red wine
  • 2 tablespoons honey
  • 2 tablespoons orange juice
  • 3 large oranges, pared and sectioned
  • 2 pink grapefruit, pared and sectioned
  • 1 medium jicama, pared and cut into 1/2-inch cubes (about 1 pound)


  1. For Dressing:.
  2. Put all ingredients into a tightly covered container and shake to combine.
  3. For Salad:.
  4. Arrange 4 orange segments in a half fan shape, with the points coming together at the center of the plate.
  5. On the opposite side arrange 3 grapefruit segments in a half fan shape, with the points coming together in the center & almost touching the oranges.
  6. Arrange about 5 jicama cubes down the center of the plate & over the ends of the citrus segments.
  7. Drizzle with sangria dressing.
  8. *Note: Fruit can also be all combined in a large serving bowl & passed with the dressing alongside.
Most Helpful

We really loved this citrus salad ~ and the sangria dressing. I only added 1 tablespoon organic canola oil after reading the other review, and I think it was perfect this way. Loved the crunchiness of the jicama. Thanks for posting *Tink ~ another new family favorite! Made for THINK PINK EVENT, October 2010!

FloridaNative October 15, 2010

Very refreshing. Served at breakfast with Mexican eggs. I definitely would have preferred this without the vegetable oil - it really doesn't need it.

evelyn/athens May 19, 2009