This is one of my all time favorite salads, and it’s fantastic served with a Latin-inspired menu. For me, the star of this salad is the jicama. If you have never had jicama, don’t let that scare you away. Jicama is a root vegetable, sometimes called a Mexican or Chinese potato, and that is what it looks like — a potato. It has a brown rough skin that you peel just like a potato. Inside, it is the consistency of a potato, but it has a sweet crunchy taste. It is perfect raw in salads or on a veggie tray because it won’t turn brown and mushy. It has a crunch similar to a water chestnut and is wonderful thrown into a variety of Asian dishes such as a stir-fry or mixed in a coleslaw. Let me know if you give it a try.
- 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
- 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
- In the bowl of a food processor, combine the cilantro, Raspberry preserves, lime juice, garlic, red wine vinegar, kosher salt and pepper.
- Process until smooth.
- With the processor running add the oil in a slow steady stream through the chute.
- Continue to process until emulsified.
- Pour into a jar and refrigerate until serving time.
- In a large bowl, combine the salad greens, jicama, and red onion.
- Dress with desired amount of dressing.
- (Any leftover dressing can be kept for up to a week in the fridge.)
- Divide salad greens mixture evenly between plates.
- Top with fruit, cheese, and pumpkin seeds.
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