New This Month

Stars and Stripes Salad

Jicama is a tuber that is similar in texture to a potato and in flavor to an apple. They are best when smooth and firm, with thin skins.

  • Servings: 12

Source: Martha Stewart Living, June July 1992


  • 3 ripe red tomatoes, seeded and diced
  • 1/4 cup sherry vinegar
  • 3/4 cup olive oil
  • Salt and freshly ground pepper
  • 1 medium jicama
  • 1 seedless English cucumber
  • 1 large head red-leaf lettuce, torn into pieces
  • 3 heads Bibb lettuce, torn into pieces


  1. Combine tomatoes, vinegar, oil, and salt and pepper to taste in a glass jar. Shake well and refrigerate overnight.

  2. Peel jicama by cutting a thin slice off the top and bottom and peeling all sides with a sharp knife. Cut into slices about 3/8 inch thick. Using assorted star-shaped cookie cutters, cut jicama slices into stars. Cover with a damp paper towel until ready to use.

  3. Wash cucumber well; do not peel. Cut off tips and, using a vegetable peeler, cut into long, thin strips.

  4. Place lettuces in a large bowl or on a platter. Arrange cucumber "stripes" and jicama "stars" on top of lettuce.

  5. Using a fork, mash a little of the diced tomato in the dressing. Shake or mix well, adjust seasonings, and pour over salad.


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