Holiday Citrus Salad

Serves 8.

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

Dressing:

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

Salad:

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:

Calories139

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.