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Name: Jicama, Orange and Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: DRESSING; 1/2 ts Salt; Handful fresh; 2 ts Raspberry vinegar --; Diameter; 4 tb olive oil; 1 Clove garlic -- minced; 2 ts Honey; 10 Belgian endive leaves or; Arugula; Spinach; 2 tb Orange juice; 4 Navel oranges; Optional; 1 Jicama -- size of an apple; 1 sm Fennel bulb -- 2" to 3"; 2 tb Balsamic vinegar

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INGREDIENTS

DRESSING
1/2 ts Salt
Handful fresh
2 ts Raspberry vinegar --
Diameter
4 tb olive oil
1 Clove garlic -- minced
2 ts Honey
10 Belgian endive leaves or
Arugula
Spinach
2 tb Orange juice
4 Navel oranges
Optional
1 Jicama -- size of an apple
1 sm Fennel bulb -- 2" to 3"
2 tb Balsamic vinegar

INSTRUCTIONS

Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane to release the orange sections into a small bowl. Set aside. Peel the jicama, and cut into very thin slices about 1-1/2 inches long. Slice the fennel into very thin strips; include the feathery tops. Chop the arugula. In a small bowl, whisk together the dressing ingredients until the honey is dissolved. Refrigerate everything until serving time. Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or spinach (a starburst pattern looks nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on the fennel and arugula. Arrange orange sections on top, and spoon on a little more dressing. Garnish with some red onion slices if desired. Posted to MC-Recipe Digest V1 #156 Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT) From: HP_WALLS@WOCO.OHIO.GOV Recipe By : Mollie Katzen/Moosewood Cookbook

NOTES

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Jicama, Orange and Fennel Salad

DRESSING
1/2 ts Salt
 Handful fresh
2 ts Raspberry vinegar --
 Diameter
4 tb olive oil
1 Clove garlic -- minced
2 ts Honey
10 Belgian endive leaves or
 Arugula
 Spinach
2 tb Orange juice
4 Navel oranges
 Optional
1 Jicama -- size of an apple
1 sm Fennel bulb -- 2" to 3"
2 tb Balsamic vinegar

Cut off the ends of the oranges with a sharp serrated knife, then slice the  peel from the sides. With a gentle sawing motion, cut along each membrane  to  release the orange sections into a small bowl. Set aside.    Peel the jicama, and cut into very thin slices about 1-1/2 inches long.  Slice the fennel into very thin strips; include the feathery tops. Chop the  arugula.    In a small bowl, whisk together the dressing ingredients until the honey is  dissolved. Refrigerate everything until serving time.    Assemble the salad on a small platter shortly before serving. First, put  down a layer of endive or spinach (a starburst pattern looks nice), then a  layer of jicama slices. Drizzle on some of the dressing, then sprinkle on  the  fennel and arugula. Arrange orange sections on top, and spoon on a little  more  dressing. Garnish with some red onion slices if desired.    Posted to MC-Recipe Digest V1 #156    Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT)    From: HP_WALLS@WOCO.OHIO.GOV    Recipe By     : Mollie Katzen/Moosewood Cookbook

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Nutrition

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Serving Size: 1 Serving (227g)
Recipe Makes: 4 Servings

Calories: 247
Calories from Fat: 146 (59%)

Amt Per Serving		% DV

	Total Fat 16.2g	22 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 6.1g
Cholesterol 0mg		0 %
Sodium 747.2mg		26 %
Potassium 398mg		10 %
Total Carbohydrate 26.5g		8 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 22.6g
Protein 2.3g		3 %
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Calories per serving: 247

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