Mango Jicama Salad

Name: Mango Jicama Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters dried cranberries; 1 green onion, thinly sliced; 237 milliliters julienned peeled jicama; 1 Tbsp lime juice; 237 milliliters chopped peeled mango; 1 Tbsp olive oil; 1 Tbsp orange juice; 355 milliliters torn mixed salad greens

Mango Jicama Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian hor d'oeuvre. This recipe serves 2. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 195 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have lime juice, olive oil, mango, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

In a small bowl, combine the first four ingredients. Divide the greens between two salad plates; top with jicama mixture.

Ingredients you will need

Greens

Jicama

Equipment you will use

Bowl

In a small bowl, whisk the dressing ingredients; drizzle over salads.

Equipment you will use

Whisk

Bowl

Equipment

Bowl

Whisk

Ingredients

Servings:

59milliliters

dried cranberries 1

green onion, thinly sliced 237milliliters

julienned peeled jicama 1Tbsp

lime juice 237milliliters

chopped peeled mango 1Tbsp

olive oil 1Tbsp

orange juice 355milliliters

torn mixed salad greens

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Cycles Gladiator Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Cycles Gladiator Chardonnay

The aromatics really jump out of the glass. Papaya, peaches, andpineapple on the nose with just a hint of toasted oak. Nectarines and other stone fruit on the forepalate. Ripe, round flavors of peach juice and pineapple. Soft acidity and a lush texture wrap around the tongue towards the back of the palate.Pairs with rich, creamy flavors such as scallops in an orange beurre blanc. Also chicken alfredo, seafood fettuccine, or any pasta smothered in a cream sauce.