 |
|
|
|
|||||||||
 |
|
|||||||||||
|
||||||||||||
|
|
|||||||||||
 |
RECIPES
Apple-Jicama Salad with Pepitas
Recipe Compliments of US Apple Association
Vinaigrette:
1/4 cup apple juice
1 Tbsp. apple cider vinegar
1 tsp. light agave nectar or ½ tsp. honey
2 Tbsp. olive oil
1 tsp. salt
3 Cripps Pink apples, cored, unpeeled and small diced
1 small jicama, peeled and small diced
1 medium English cucumber, unpeeled, seeded and small diced
1/4 cup red onion, finely minced
1/4 cup toasted pepitas (pumpkin seeds)
1 Tbsp. fresh chives, finely minced
In a small bowl, whisk together apple juice, vinegar and agave nectar with salt. Drizzle in the olive oil and continue to whisk until incorporated. Set aside.
In a large bowl combine apples, jicama, cucumber, onion, pepitas and chives. Stir in the vinaigrette and combine well to coat. Refrigerate for 20 minutes before serving. Garnish with more pepitas and chives.
Servings: 4-6
Prep time: 30 minutes
