Holiday Citrus Salad

Serves 8.

This recipe is from "Better Homes and Gardens Special Interest Publications Holiday Cooking" (1997).


  • 1/3 c. oil

  • ¼ c. white wine vinegar

  • 2 tbsp. honey

  • 1 tbsp. coarse-grained brown or Dijon-style mustard

  • 1 tsp. caraway seeds

  • ½ tsp. orange peel, finely shredded

  • 1/8 tsp. freshly ground pepper

    Marinated vegetables:

  • 2 c. jicama, peeled and cut in thin strips

  • 2 c. red, yellow or green bell peppers, cored and cut in thin strips

  • Caraway dressing


  • 8 c. torn mixed greens (such as romaine, leaf and butter lettuce)

  • 2 medium oranges, peeled and sliced crosswise

  • 4 or 5 chives, chopped

    To make dressing: Place oil, vinegar, honey, mustard, caraway seeds, orange peel and pepper in a screw top jar. Cover jar and shake well. The dressing can be refrigerated for up to one week.

    To marinate vegetables: Toss jicama and pepper strips together with half the caraway dressing. Cover and chill for 4 to 24 hours.

    To assemble salad: Place greens in a serving bowl and drizzle with remaining dressing. Arrange orange slices around the edge of the bowl. Stir chives into jicama mixture and spoon into the center of serving bowl. Serve immediately.

    Nutrition information per serving:


    Carbohydrates14 g

    Protein1 g

    Fat9 g

    including sat. fat1 g

    Cholesterol0 mg

    Sodium29 mg

    Calcium35 mg

    Dietary fiber4 g

    Diabetic exchanges per serving: 1 bread/ starch exch. and 2 fat exch.