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Orange and Jicama Salad on Spinach

(12-8 oz servings)

  • 3 good sized navel oranges, peeled and sectioned
  • 2 lb. jicama, peeled and cut into batons
  • 1 small red onion, sliced into thin half moons
  • 2 lb. bagged prewashed spinach
  • 2 cups Orange Basil Dressing (see dressing section)

Peel the orange using a sharp knife removing all the white pith. Remove orange sections to a small bowl. Squeeze juice from remains and reserve for the dressing. Gently toss the jicama, orange segments, and onions together (if the onion is too strong, soak it in ice water for 20-30 minutes first). Pour 1/3 dressing over all and let marinate several minutes. Place a bed of spinach on the plate and top with the jicama mixture. Ladle some of the dressing on the greens before serving.

Per Serving: Calories: 122 Protein: 5gm Fat: 1gm

Carbohydrates: 28gm Sodium: 625mg

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