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Arugula is actually a member of the cancer-fighting cruciferous vegetable family. Kudos if you already knew that. That alone makes it a wonderful salad choice, but add vitamin C-rich jicama to the mix and you have a simple salad that’s not only bursting with nutrients, but utterly delicious too. Jicama has a crunchy sweetness to it that is a perfect complement to tangy arugula, and if you choose to use the pink peppercorns, you’ll add an extra spicy exotic crunch to your salad.
Preparation
1. In a bowl, beat the olive oil, vinegar and salt together. Stir in the tarragon. Add the jicama and toss to mix. Set aside in a cool place until you are ready to eat. Pile the arugula on top and toss together. Eat immediately.
Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon white balsamic vinegar (see Ann’s Tips)
- 1 stem tarragon, leaves stripped and lightly chopped
- Salt, to taste
- 1 teaspoon pink peppercorns (optional)
- 1 1/2 medium jicama, peeled and thinly julienned
- 4 cups baby arugula
Nutritional Information
Calories
380 cals
Fat
21 g
Saturated Fat
3 g
Polyunsaturated Fat
3 g
Monounsaturated Fat
15 g
Carbohydrates
46 g
Sugar
11 g
Fiber
25 g
Protein
4 g
Sodium
1248 mg
*per serving
Ann's Tips and Tricks
If you can’t find white balsamic vinegar, as a substitute add 1 teaspoon honey to 1 tablespoon of white wine vinegar and blend with the other dressing ingredients.
If you can’t fine fresh tarragon, don’t use dried. The taste is too strong. It’s better to use a little fresh parsley or cilantro if you like it.
Unlike black or white peppercorns, pink peppercorns are very soft and can be eaten whole, so don’t be tempted to substitute!
