Mango Jicama Salad

Servings: 12 salads (7oz each)
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Recipe Categories: Salad, Foodservice


4 cups fresh mango, julienne
2 cups jicama, julienne
1-1/2 cups papaya, julienne
2 tablespoons minced jalapeno pepper
1 bunch cilantro, chopped finely
1 medium orange
1 lime
2 tablespoons rice wine vinegar
1/2 cup olive oil
1 teaspoon salt
16 cups arugula


Mix the first five ingredients together; set aside. Combine juice, orange, and lime then mix with vinegar and salt. Gradually add the oil, whisking constantly. Arrange arugula on plate and top with fruit mixture. Drizzle dressing evenly over salad.

Source: Umass, Amherst, MA