Jícama and Orange Salad with Citrus-Cumin Vinaigrette

Step 1

Cut both ends off the oranges, and remove the peel and pith. Slice the fruit crosswise into 1/4-inch rounds, and remove seeds. Transfer the slices to a large bowl, and combine with the jícama and spinach. Toss with the vinaigrette, and serve.

Citrus-Cumin Vinaigrette

Step 2

Toast the cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Finely grind in a spice grinder.

Step 3

Blend all the ingredients until smooth. Refrigerate, covered, up to 3 days.

Fit to eat recipe

Step 4

(Per serving)

Step 5

Calories: 144

Step 6

Fat: 4g

Step 7

Cholesterol: 0mg

Step 8

Carbohydrate: 27g

Step 9

Sodium: 55mg

Step 10

Protein: 3g

Step 11

Fiber: 7g