Jicama and Orange Salad with Citrus-Cumin Vinaigrette
This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.
- Servings: 4
Photography: Richard Gerhard Jung
Source: MSL Cookbook Vol. 2; The New Classics
- 2 oranges
- 1 jicama (about 1 1/2 pounds), peeled and julienned
- 3 ounces baby spinach, rinsed
- Citrus-Cumin Vinaigrette
Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-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.