Jicama Salad

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.