Photo of Dos Camino’s arugula, jicama and radish salad by WW

Dos Camino’s arugula, jicama and radish salad

1
1
1
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
6
Difficulty
Easy
This recipe, courtesy of Chef Ivy Stark, has been modified for WW with permission. It’s a simple salad that helps tame the heat from her spicy tacos. Jicama, the tuber of a climbing plant in the pea family, adds a pleasing crunch to this salad. Watermelon radishes have striking pink centers instead of exteriors and add a pop of bold color to this salad. Traditional red radishes are fine to use instead. Juicy orange segments add another burst of color as well as bright sweetness to bring balance a bottled vinaigrette.

Ingredients

Arugula

6 cup(s), baby variety

Orange(s)

2 medium, navel, peeled, white pith removed, segmented

Fresh radish(es)

6 medium, watermelon variety suggested, julienned

Uncooked jicama

1½ cup(s), peeled, julienned

Low fat red wine vinaigrette salad dressing

cup(s)

Instructions

  1. Combine all ingredients in a bowl; toss to coat.
  2. Serving size: 1 3/4 c

Notes

For easier peeling, sub clementine segments for the orange segments.