Carrot, Jicama and Beet Salad With Kiwi-Pineapple Dressing
Carrot, Jicama and Beet Salad With Kiwi-Pineapple Dressing
Here's a fabulous fusion of tropical flavors, a colorful combination that's sure to delight your dinner guests, and brimming with healthful nutrients.
Ingredients
For Salad
- 8 carrot peeled and shredded
- 2 jicama peeled and shredded
- 6 beet peeled and shredded
- 4 heads Belgian endive
For Salad Dressing
- 3 kiwi peeled
- 1 tablespoon apple juice concentrate thawed
- 2 ounces pineapple fresh or canned (no-sugar-added varieties)
- 1 cup white balsamic vinegar
- 1/4 cup basil (fresh) leaves picked and chopped
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup water
- 2 teaspoons Dijon mustard (low-sodium)
Instructions
Salad
- In a large bowl, combine carrots, jicama, and beets.
Salad Dressing
- In a blender, place all remaining ingredients (except Belgian endive). Blend until very smooth.
- Pour dressing onto carrot/jicama/beet salad, and combine thoroughly.
Serve
- On 12 separate plates, arrange 5 leaves of endive around perimeter of each plate. In the center, place a small pile of the carrots/jicama/beets salad. Serve immediately.
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