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.
Photography: Richard Gerhard Jung
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 (http://www.marthastewart.com/336653/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 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.
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