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Jicama and Orange Salad with Citrus-Cumin Vinaigrette

A spinach, orange, and jicama salad gets an additional antioxidant boost from a citrus vinaigrette spiked with cumin seeds. Oranges are an excellent source of vitamin C. For maximum health benefits, cut or juice them just before serving. Vitamins A and C and iron are also provided by baby spinach.

  • Servings: 4
Jicama and Orange Salad with Citrus-Cumin Vinaigrette

Photography: Richard Gerhard Jung

Source: MSL Cookbook Vol. 2; The New Classics



  1. Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into B-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.

Reviews (1)

  • MaryDGinHP 11 Apr, 2012

    Fresh, tasty and easy to make. Would be great for a ladies lunch or shower.

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