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.

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