Mango Jicama Salad

    Servings: 12 salads (7oz each)
    PREP TIME: |Cook Time:
    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
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