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Carrot and Jicama Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. The finely chopped dates add the sweetness that we usually do with sugar or honey when making dressings.
1/3 cup extra virgin olive oil
zest and juice of 1 lime or lemon
5-8 dried dates, finely chopped
1/4 - 1/2 teaspoon fine sea salt
freshly ground pepper
1 - 2 carrots, shredded
1 small jicama, shredded
baby greens
In salad bowl combine the olive oil, zest, juice of the lime, chopped dates, salt and pepper. Allow to stand about 10 minutes. In meantime, shred the carrots and jicama. When ready to serve, toss the shredded veggies into the dressing along with some baby greens.
Recipe created 2015-09-19.
