Jicama-Carrot Salad with Dried Cherries<\/p>\n
1 small jicama<\/p>\n
small head of Boston lettuce (also called butter lettuce)<\/p>\n
1\/2 C. shredded carrots<\/p>\n
2 scallions (white and green parts), chopped<\/p>\n
1\/3 C. dried cherries<\/p>\n
1 tsp. Dijon mustard (country style)<\/p>\n
2 T. lemon juice (one lemon)<\/p>\n
2 T. extra virgin olive oil<\/p>\n
1 T. honey<\/p>\n
1\/8 tsp. salt-free lemon and pepper seasoning<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n