Jicama Arugula Herb Salad with Lime Vinaigrette

Ingredients

• 2 pounds Jicama, Peeled, Cut Into Matchsticks
• 1 teaspoon Salt
• 2 whole Limes, Juice And Zest
• 1 whole Yellow Pepper, Stem And Seeds Removed Then Sliced
• ½ cups Red Onion, Sliced
• 1 cup Chopped Arugula
• 1 cup Chopped Lettuce Of Choice
• ¼ cups Fresh Chopped Parsley Or Cilantro
• 1 teaspoon Pepper
• 3 Tablespoons Extra Virgin Olive Oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the jicama and cut it into thin matchsticks. Place them in a large bowl.

2. Slice the yellow pepper after removing the stem and seeds. Slice the red onion thinly and place it in a bowl of cold water for 5 minutes, then drain.

3. Juice both limes into a small bowl and add the zest. Whisk in the olive oil, salt and pepper to make the lime vinaigrette.

4. Add the chopped arugula, chopped lettuce, sliced yellow pepper, drained red onion and chopped parsley or cilantro to the jicama.

5. Pour the lime vinaigrette over the salad and toss well until everything is evenly coated.

6. Taste and adjust the salt and pepper if needed. Serve right away while the vegetables are crisp.