Arugula, Carrot & Jicama Salad with Almonds
Spicy, sweet and crunchy!"This salad is really tasty. I wasn't able to find Arugula at my local market so I used mustard greens and kale. When you first make the dressing it doesn't seem like it has much flavor, but when you put it over the greens it is just perfect. As a note; the amount of ingredients listed makes for alot of salad. If you are making this for two people, I would suggest cutting the ingredients by two thirds." - Alakar
Yield: 10 Servings Ready in 20 minutes
3 people trying soon
Verified by stevemur
Arugula, Carrot & Jicama Salad with Almonds Preparation
In small bowl whisk the vinegar, honey and mustard. Whisk in the oil and season with 1/2 t. salt and a few grinds of pepper. Set aside.
Peel and trim the carrots. Grate carrots and jicama in food processor fitted with medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.
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