Jicama-Carrot Salad with Dried Cherries

1 small jicama

small head of Boston lettuce (also called butter lettuce)

1/2 C. shredded carrots

2 scallions (white and green parts), chopped

1/3 C. dried cherries

1 tsp. Dijon mustard (country style)

2 T. lemon juice (one lemon)

2 T. extra virgin olive oil

1 T. honey

1/8 tsp. salt-free lemon and pepper seasoning

Put salad dressing ingredients in a small jar, shake until combined and set aside. Peel jicama. Cut into match-stick slices or slice with a food processor. Tear lettuce into small pieces and place in a large bowl. Add carrots, scallions, dried cherries, and salad dressing. Toss gently. Makes 4 servings. Note: Lemon juice wilts lettuce quickly so make this salad just before you are going to eat it.