Jicama and Strawberry Salad
Light and refreshing are two words to describe this delicious salad. Serve with your favorite flatbread and a bed of spicy arugula and you have a winner salad for lunch or dinner!
Ingredients
1 jicama, peeled and julienned sliced
2 cups sliced strawberries
4-5 carrots, peeled and sliced
2 cups chopped celery
1 cup chopped pepperoni
1 1/2 -2 cups black beans, rinsed and drained
1 red onion, finely chopped
1 bell pepper chopped
6-8 cup fresh arugula
1/2 cup olive oil
3 tbsp balsamic vinegar
1 tbsp whole grain dijon mustard
1 tbsp sugar
1 tsp season salt
1 tbsp black pepper
Instructions
1
To make the salad, combine the jicama, sliced strawberries, carrots, chopped celery, pepperoni, black pepper, red onion and bell pepper in a large bowl and toss to combine.
2
In a medium bowl whisk the olive oil, balsamic vinegar, whole grain dijon mustard, sugar, salt and pepper.
3
Pour the dressing over the salad, toss to coat the salad.
4
Serve over a bed or fresh arugula with a slice of your favorite flat bread on the side.
Tags:
Balsamic VinaigretteChef BryanCooking with Chef BryanFresh SaladsJicamaJicama and Strawberry SaladStrawberries
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