Mixed Fruit and Jicama Salad with Raspberry Cilantro Vinaigrette
Serves: Serves 6-8
For the vinaigrette:
  • 1 small bunch cilantro, roughly chopped
  • 1 jar (12 ounces) Raspberry Preserves
  • ⅓ cup fresh lime juice, about 3-4 limes
  • 1 clove garlic, minced
  • ½ cup red wine vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup canola or vegetable oil
For the salad:
  • 12 cups of mixed salad greens (I used Baby Spring Mix and Romaine)
  • ½ jicama, peeled and sliced into matchsticks
  • ½ small red onion, thinly sliced
  • 4 cups fruit, I used sliced strawberries, blueberries and mandarin oranges
  • 1 package (4 ounce) crumbled feta or goat cheese
  • ½ cup roasted pumpkin seeds
For the vinaigrette:
  1. In the bowl of a food processor, combine the cilantro, Raspberry preserves, lime juice, garlic, red wine vinegar, kosher salt and pepper.
  2. Process until smooth.
  3. With the processor running add the oil in a slow steady stream through the chute.
  4. Continue to process until emulsified.
  5. Pour into a jar and refrigerate until serving time.
For the salad:
  1. In a large bowl, combine the salad greens, jicama, and red onion.
  2. Dress with desired amount of dressing.
  3. (Any leftover dressing can be kept for up to a week in the fridge.)
  4. Divide salad greens mixture evenly between plates.
  5. Top with fruit, cheese, and pumpkin seeds.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/mixed-fruit-and-jicama-salad-with-raspberry-cilantro-vinaigrette/