Thursday, August 23, 2012

Mixed Fruit and Jicama Salad with Raspberry Cilantro Vinaigrette

This is one of my all time favorite salads. It is a fantastic salad to serve with a Latin inspired menu. For me, the star of this salad is the jicama. If you have never had jicama, don't let that scare you away. Jicama is a root vegetable, sometimes called a Mexican or Chinese potato. That is what it looks like, a potato. It has a brown rough skin that you peel just like a potato. Inside it is the consistency of a potato, but it has a sweet crunchy taste. It is perfect raw in salads or on a veggie tray, because it won't turn brown and mushy on you. It has a crunch similar to a water chestnut and is wonderful thrown into a variety of Asian dishes such as a stir fry or mixed in a coleslaw. Let me know if you give it a try. 
Mixed Fruit and Jicama Salad with Raspberry Cilantro Vinaigrette
serves 6-8

For the vinaigrette:
1 small bunch cilantro, roughly chopped
1 jar (12 ounces) Raspberry Preserves
1/3 cup fresh lime juice, about 3-4 limes
1  clove garlic, minced
1/2 cup red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1  cup canola or vegetable oil

In the bowl of a food processor, combine the cilantro, Raspberry preserves, lime juice, garlic, red wine vinegar, kosher salt and pepper. Process until smooth. With the processor running add the oil in a slow steady stream through the chute. Continue to process until emulsified. Pour into a jar and refrigerate until serving time.

For the salad:
12 cups of mixed salad greens (I used Baby Spring Mix and Romaine)
1/2 jicama, peeled and sliced into matchsticks
1/2 small red onion, thinly sliced
4  cups fruit, I used sliced strawberries, blueberries and mandarin oranges
1 package (4 ounce) crumbled feta or goat cheese
1/2 cup roasted pumpkin seeds

In a large bowl, combine the salad greens, jicama and red onion. Dress with desired amount of dressing. (Any leftover dressing can be kept for up to a week in the fridge.) Divide salad greens mixture evenly between plates. Top with fruit, cheese and pumpkin seeds. 

Enjoy!

Kim

Linked to these great parties:
Our very own Weekend Potluck
Recipes For My Boys Thursdays Treasures
Miz Helen's Country Cottage Full Plate Thursday
Amee's Savory Dish Fit and Fabulous Fridays
Six Sisters' Stuff Strut Your Stuff Saturday
Walking on Sunshine Foodie Friends Friday
White Lights on Wednesdays Wednesday Whatsits
Gooseberry Patch Fresh Fruit Recipe Round Up

9 comments:

  1. this salad looks AMAZING!!! and the dressing sounds fantastic!

    ReplyDelete
    Replies
    1. Thanks so much! We really appreciate you stopping by! Have a fantastic weekend! I'm off to check out your blog. :)
      ~Kim

      Delete
  2. What a beautiful salad! Reminds me that I need to use jicama more. It really does have a nice crunch to it.

    ReplyDelete
    Replies
    1. I know what you mean. I don't use Jicama for awhile and then I just have to have it. Then I remember how much I really like it and how versatile it is. Thanks so much Christin for stopping by!
      ~Kim

      Delete
  3. This is one GREAT salad!:)
    It looks fabulous and I love the ingredients.
    It would also be lovely for dinner party

    ReplyDelete
    Replies
    1. Thanks Winnie! You are right, it would be great for a dinner party. Thanks so much for the feedback. Have a terrific weekend!
      ~Kim

      Delete
  4. What a beautiful salad! I am obsessed with jicama in salads! :) Thanks for sharing at Foodie friends Friday! Love the fruit combination, the cheese element, and the pumpkin seeds for a little crunch and a little salt. Perfection!

    ReplyDelete
  5. I haven't had a jicama for a long time... kind of forgot about them.. This salad and the vinaigrette looks delicious. Thanks for sharing on Foodie Friends Friday!
    http://marlys-thisandthat.blogspot.com

    ReplyDelete
  6. This is gorgeous!!! You are a Fit Feature this week at Amee's Savory Dish!

    ReplyDelete

Thanks so much for taking the time to give us your feedback!