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–+ servings

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.
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Prep Time 30 minutes
Total Time 30 minutes
Course Entertaining, Salad, Salad Dressing
Cuisine Caribbean, Fusion, Gourmet, South American, Vegan, Vegetarian
Servings 12 servings

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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