Jicama Joins Snap Peas and Carrots for a Crunchy Delight

A few weeks ago we had dinner at my son D’s girlfriend’s house.  Her parents are two of my favorite people… sincere, down to earth and fun to be with.  Knowing I am almost a vegetarian and don’t eat fried or sauteed foods, her mom served us a thoughtful and wonderful dinner.

One of my favorite dishes was a salad.  I pleaded for the recipe and she kindly shared it with me.  It is now my favorite crunchy salad and I wanted to share it with you. It’s very simple and very yummy!

You can vary the vegetables, but keep them crunchy since the dressing lends it self best to that type of ingredient.  I added pomegranate seeds for color and tartness.

I sure hope you love it as I do!

Jicama, Snap Pea and Carrot Salad

  • 1 c. thinly sliced Jicama (or , strips
  • 1 c. shredded or thinly sliced organic Carrots
  • 1 c. sliced organic Snap Peas
  • 2 scallions, julienne
  • 2 – 3 Tbs. Pomegranate seeds

Toss all veggies and pomegranate seeds together in a salad bowl

snap pea_jicama salad prep

Dressing

  • 1/4 c. Rice Vinegar
  • 1/4 c. virgin organic  Olive Oil
  • 1 tsp. Sesame Oil
  • dash of salt
  • 1 packet Stevia

Shake well in a bottle or whisk in a bowl until well combined.  Drizzle on veggies and enjoy!

snap pea_jicama salad

 ~ Enjoy!

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