Recipe for jicama salad featuring jicamas and corn mixed with mustard. Makes for a great accompaniment to meat, fish or poultry at a barbecue or family dinner.
This healthy, fast and easy to make vegetable and fruit salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
1 ½ lb. steamed jicama, peeled and cut into ¼ inch chunks
8 oz. baby corn cobs, halved
4 boiled eggs, shelled and diced
5 fl. oz. mayonnaise
2 oz. chives, finely chopped
5 tbsp. honey Dijon mustard
Green leaf lettuce leaves to serve
crusty bread to serve
METHOD:
In a bowl, combine jicama, baby corn and boiled eggs. Mix gently.
Using a blender, mix mayonnaise, chives and honey Dijon mustard. Pour dressing over salad and mix well. Chill for 2 hours. Serve on a bed of green leaf lettuce leaves with crusty bread as a great accompaniment to barbecued meat, poultry or fish at a barbecue or family dinner.
