Jicama-Orange Salad with Chipotle Vinaigrette

Total Time
Prep 30 mins
Cook 0 mins

Refreshing, and exotic and spicy, everything a boring everyday salad could ask for!

Ingredients Nutrition


  1. Arrange individual leaves of romaine on salad plates as bed for salad.
  2. Remove rind and pith from oranges, and slice across to expose the sections; about 1/4" each slice.
  3. Remove seeds as necessary.
  4. Spread oranges over lettuce in a fan pattern, sprinkling with jicama, olives, and cilantro leaves (flat leaf parsley may be used if you prefer).
  5. For the vinaigrette dressing, make a paste out of the chilies, salt, pepper, and garlic, by placing in a bowl and pressing with a flat mallet or other suitable utensil.
  6. Add fruit juices and olive oil, whisking together well.
  7. Pour over salad and serve.
Most Helpful

I had to tone down the heat in this dressing a bit by adding juice of 3 oranges and 3 limes but it was a low fat alternative to regular dressing with a whole lot of punch. And I am no stranger to hot and spicy things. This is great! I am still enjoying the dressing on different salads!

Stacie Endicott June 03, 2002