CUCUMBER, JICAMA & ORANGE SALAD
by Diane M. Henderiks, R.D., Dietitian in the Kitchen™



Salad:
1 medium jicama bulb; peeled, cut in 2” batons
2 large cucumbers, peeled, cut in 2” batons
1 medium red onion, sliced
1½ cup orange segments
1 jalepeno; ribs & seeds removed, finely chopped

Dressing:
½ cup fresh squeezed orange juice
1t True Lemon® (or 2 packets)
2 medium garlic cloves, minced
2T fresh mint leaves, chopped
1T white balsamic vinegar
½ cup olive oil
lots of freshly ground black pepper

1. Combine all ingredients for dressing in a bowl whisk vigorously.
2. Place all ingredients for salad in large bowl and toss well.
3. Drizzle one half of dressing over salad and toss well.
4. Add remaining dressing as needed and retoss.
5. Enjoy!
   

Serves 3 to 4