While my friends and I were attending the Quick Quotes Private Reserve Weekend they served us this jicama salad that was to die for. I have modified the recipe here for you. Once you try it I promise you will not be able to put your fork down.
For the Salad:
Ingredients:
Julien slice all ingresients and place in a large bowl
2 Large jicama peeled
1 White Onion sliced very thinly
1 Large Red Bell Pepper
1 Large Yellow Bell Pepper
1 Jar Sun Dried Tomatos thinly sliced
For Remoulade Dressing:
Ingredience:
Place all ingredience in a blender
1/4 Cup Lemon juice
1/2 Cup thinly sliced White Onion
1/2 Cup chopped Green Onion
1/4 Cup Celery (take off string)
2 Tbls Garlic
3 Tbls prepared Horseradich
3 Tbls Whole Grain Mustard
3 Tbls prepared Yellow Mustard
3 Tbls Ketchup
1 tsp Salt
with all ingredients in blender mix until blended, then add 1 Cup Canola Oil until emulsified. You may choose to make the dressing more creamy by adding 1/2 Cup Mayonaise to the mix (I chose to forgo the extra calories and didn't miss it in the taste or creamyness).
Add dressing to the salad and serve.
This Saturday’s Recipes by The Pioneer Woman
6 years ago