Jicama Salad with Citrus-Poppy Vinaigrette
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This colorful salad is extra crunchy and full of flavor, thanks to a bright vinaigrette which combines two popular Bigelow� Herbal Teas. Jicama is found in the produce section of the grocery store and needs only to be peeled before enjoying its fresh, apple-scented interior.

Serves 4-6

Ingredients

  • For Salad:
  • 1 medium jicama (about 2 lbs.), peeled and cut into 1 inch matchsticks
  • 4-5 carrots (1 lb.), peeled and cut into 1 inch matchsticks
  • 1 bunch watercress (about 3 oz.), roughly chopped
  • For Citrus-Poppy Vinaigrette:
  • ½ cup boling water
  • 2 Bigelow® Orange & Spice Tea Bags and 2 Bigelow® I Love Lemon Herb Tea Bags
  • 2 tablespoons unseasoned rice vinegar
  • ¼ cup canola oil
  • ½ teaspoon salt
  • Freshly ground pepper
  • Dash of sugar
  • 1 clove garlic, finely minced and mashed into a paste
  • 1 teaspoon poppy seeds
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.

Instructions

This colorful salad is extra crunchy and full of flavor, thanks to a bright vinaigrette which combines two popular Bigelow® Herbal Teas. Jicama is found in the produce section of the grocery store and needs only to be peeled before enjoying its fresh, apple-scented interior. Place the chopped jicama, carrots, and watercress in a large bowl and set aside. Make the vinaigrette. Place tea bags in boiling water and allow to steep for at least 5 minutes. Pour ¼ cup of the prepared tea into a small bowl. Add rice vinegar to tea. While constantly whisking, add canola oil in a steady stream. Add salt, pepper, sugar and garlic and whisk to combine, forming an emulsion. Add poppy seeds to vinaigrette and pour over jicama salad. Serve chilled or at room temperature.

May we suggest Green Tea with Mint to pair with this recipe?
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