Jicama Salad with Raspberry Sesame Vinaigrette
|1 large Jicama, peeled and cut into julienne|
|3 bunches of watercress, large stems removed|
|1/2 cup raspberry vinaigrette|
|kosher salt and fresh cracked black pepper to taste|
|3/4 cup sugar|
|1/3 cup raspberry vinegar|
|1/2 tsp dry mustard|
|1/2 tsp salt|
|2 tbs onion, minced|
|1 cup vegetable oil|
|4 tsp black sesame seeds|
A delicious crunchy salad with Jicama, watercress and pecans,dressed in a wonderful raspberry vinaigrette.
- Mix in sugar, vinegar, mustard salt and onion in a blender.
- With the blender running, slowly add the oil in a thin stream until dressing thickens.
- Stir in sesame seeds.
- Dressing may be stored refrigerated in a jar.
- Add salad ingredients to a large bowl and dress with about 1/2 cup of the dressing.
- Gently toss the salad.