Jicama Salad with Strawberry Dressing

Photo by Jennifer Hitchcock

4 Servings

  • 2 pounds strawberries, washed and halved
  • 4 ounces sugar
  • 2 ounces orange juice
  • 1 tablespoon orange zest
  • 2 ounces Grand Marnier (optional)
  • 2 pinches fresh cracked black pepper
  • Balsamic Reduction
  • 2 cups balsamic vinegar
  • ¼ cup sugar, Pinch of salt
  • Jicama Salad
  • 1 ½ pounds jicama, peeled and sliced julienne-style
  • 1 cup red bell peppers, sliced julienne-style
  • ¼ cup strawberries, diced
  • ½ cup chopped or halved walnuts
  • ½ cup golden raisins
  • 2 cups arugula
  • 2 tablespoons chopped cilantro
  • Salt to taste


  1. Combine all the ingredients, except the Grand Marnier and black pepper, in a saucepan over high heat. Once mixture comes to a boil, allow to boil for about 2 minutes. Remove from heat.
  2. Puree mixture in a mixer, processor, or using a hand-held blender, and strain. Add the Grand Marnier (if using) and black pepper. Refrigerate until ready to dress salad.

Balsamic Reduction

  1. Place all ingredients in a saucepan over high heat. Allow it to reduce by half, sauce will have thickened. Set aside until ready to dress salad.

Jicama Salad

  1. In a bowl, combine jicama, red peppers, strawberries, walnuts, and raisins with about 3 ounces of strawberry dressing. Add arugula and toss.
  2. Add cilantro and salt to taste, toss again.
  3. Divide onto four plates and drizzle remaining dressing over each salad. Finish with a drizzle of balsamic reduction.
  • from Newton Farms Catering

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