Dos Camino’s arugula, jicama and radish salad
1
Points® value
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
2 medium, navel, peeled, white pith removed, segmented
Radishes
6 medium, watermelon variety suggested, julienned
Jicama
1½ cup(s), peeled, julienned
Low fat red wine vinaigrette salad dressing
⅔ cup(s)
