Friday, June 19, 2009

Adapted Esentially Lilly Pulitzer Jicama and Watercress Salad

8 servings

1/2 cup (reduced fat/sugar free) orange juice
1/4 cup white wine vinegar
1 shallot, peeled and chopped
1 tbsp lemon juice
1tbsp honey
1 tbsp chopped fresh dill
1/4 cup olive oil
1 5-oz bag of spring mix
1 large bunch of watercress, tough ends removed
1 large jicama, peeled, cut into matchstick sized strips

1. Bring orange juice, vinegar, shallots, lemon juice and honey to a boil in heavy small saucepan. Reduce heat and simmer until reduced, about 2 minutes. Cool.
2. Pour mixture into a blender and puree. Add dill and blend 5 seconds. With blender on, add olive oil in thin stream.
3. Place spring mix in large shallow serving bowl. Top with watercress and jicama strips. Pour half of dressing over and toss to coat. Add more dressing, if desired or pass remaining dressing separately.

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