SALAD INGREDIENTS:
1 large jicama, peeled and cut into matchstick size pieces
1 medium cucumber peeled, seeded and cut into cubes
1 red bell pepper cut into matchstick size pieces
1 small seedless watermelon cut into matchstick size pieces
sprinkling of salt to taste
VINAIGRETTE INGREDIENTS:
¼ C fresh lime juice
1 t sugar
2 T rice wine vinegar
2 t minced jalapeño pepper (or to taste)
3 T olive oil
mint leaves torn into bite-size pieces to taste
METHOD:
Combine all salad ingredients in a large bowl and set aside.
In a separate bowl, whisk together the orange juice, sugar, rice wine vinegar, and jalapeño. While whisking constantly, slowly drizzle in the olive oil until the vinaigrette is well emulsified. Stir in the mint leaves and season with salt and pepper to taste.
Toss the vinaigrette with the salad ingredients and serve well chilled.
Serves 6-8
