The fine flakiness of sea salt adds extra crunch to an already refreshing salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2006
Working over large bowl to catch juice, cut off rind and outer membrane of orange. Cut between membrane and pulp to release fruit into bowl, squeezing membranes to extract all juice. Remove orange segments and set aside. Remove all but 1 tbsp (15 mL) orange juice from bowl and reserve for another use.
Dressing: Whisk vegetable oil, lemon and lime juices, honey, Dijon mustard and pepper into reserved orange juice in bowl. (Make-ahead: Refrigerate in airtight container for up to 24 hours; whisk.)
Peel jicama; cut into 1-1/2- x 1/4-inch (4 cm x 5 mm) sticks. Add to dressing along with salad greens, arugula and red onion; toss to coat.
Garnish salad with reserved orange segments. Sprinkle with salt.
Nutritional facts <b>Per serving:</b> about
- Sodium 220 mg
- Protein 2 g
- Calories 106.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 7.0
- Folate 38.0
- Calcium 9.0
- Vitamin A 19.0
- Vitamin C 45.0