Jicama Salad with Red Onion and Orange

Recipe courtesy of Rancho La Puerta

Serves 6

Ingredients

Dressing

1/4 cup balsamic vinegar
2 garlic cloves, minced
1 tsp. fresh oregano, chopped
Ground pepper to taste

Salad

4 navel oranges
1 head of romaine, torn into pieces
1 medium jicama, peeled and cut
   into 2 1/2 inch long slices
1 medium red onion
6 oregano sprigs, for garnish

Instructions

In a small mixing bowl, combine the vinegar, garlic, oregano, and black pepper. Whisk to mix.

Holding the oranges over the bowl or on a cutting surface that can collect juice, peel and cut away the outside membrane. Using a sharp knife, separate the orange segments, letting the juices collect in the bowl. Drop the segments in the bowl as they are separated.

To serve, arrange the lettuce on chilled plates. Top with jicama and red onion and arrange the orange segments over the salad.

Garnish with a sprig of oregano and serve the dressing on the side.

Calories per serving: 98