Arugula, Carrot & Jicama Salad with Almonds
Recipes » Salad » Salads - Other
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." - AlakarYield: 10 Servings Ready in 20 minutes
Cuisine: AmericanMain Ingredient: Arugula
100% would make again (reviews)
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Notes 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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Arugula, Carrot & Jicama Salad with Almonds Reviews
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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.
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The dressing can be made up to a day ahead. Grating the carrots and jicama and chopping cilantro should be done shortly before serving. [I posted this recipe.]
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