| Level: | Easy |
| Yield: | 4 to 6 appetizer salads |
| Level: | Easy |
| Yield: | 4 to 6 appetizer salads |
Ingredients
- 2 tablespoons mustard
- 2 tablespoons warm honey
- 1 jalapeno, seeded and finely chopped
- 1/2 cup extra virgin olive oil
- Mesclun salad greens
- Freshly ground black pepper
- 2 tablespoons sesame seeds
- 2 large pink grapefruit
- 1/2 pound jicama
Instructions
- Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing.
- Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil.
- Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 260 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 60 mg |
| Serving Size | 1 of 6 servings |
| Calories | 260 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 60 mg |
Reviews
This turned out awful. Skip the jalapeños. Skip the mustard. Just go with the Grapefruit, jicama, and honey.
Great Salad! I love pink grapefruit, but when combined with jicama, honey, jalapenos and mustard, it is almost magical. Sweet, salty, crunchy and tangy. I left the olive oil out because I find it unnecessary, but it is up to your individual taste. Loved it!