Jícama and Orange Salad with Citrus-Cumin Vinaigrette

Preparation

1. Step 1

   Cut both ends off the oranges, and remove the peel and pith. Slice the fruit crosswise into 1/4-inch rounds, and remove seeds. Transfer the slices to a large bowl, and combine with the jícama and spinach. Toss with the vinaigrette, and serve.

2. Citrus-Cumin Vinaigrette

   Step 2

   Toast the cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Finely grind in a spice grinder.

   Step 3

   Blend all the ingredients until smooth. Refrigerate, covered, up to 3 days.

3. Fit to eat recipe

   Step 4

   (Per serving)

   Step 5

   Calories: 144

   Step 6

   Fat: 4g

   Step 7

   Cholesterol: 0mg

   Step 8

   Carbohydrate: 27g

   Step 9

   Sodium: 55mg

   Step 10

   Protein: 3g

   Step 11

   Fiber: 7g