Jicama Citrus Salad With Sangria Dressing

"A tangy and refreshing citrus salad drizzled with sangria dressing. From Betty Crocker's Southwest Cooking. Posted for Zaar World Tour 5."
photo by kitty.rock photo by kitty.rock
photo by kitty.rock
photo by kitty.rock photo by kitty.rock
Ready In:


  • 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)


  • For Dressing:

  • Put all ingredients into a tightly covered container and shake to combine.
  • For Salad:

  • Arrange 4 orange segments in a half fan shape, with the points coming together at the center of the plate.
  • 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.
  • Arrange about 5 jicama cubes down the center of the plate & over the ends of the citrus segments.
  • Drizzle with sangria dressing.
  • *Note: Fruit can also be all combined in a large serving bowl & passed with the dressing alongside.

Questions & Replies

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  1. 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!
  2. Very refreshing. Served at breakfast with Mexican eggs. I definitely would have preferred this without the vegetable oil - it really doesn't need it.


Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
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