Jicama and Orange Salad with Mint

Sometimes it's fun to shake things up a bit and try something new. I recently made this salad and it was very refreshing with a nice crunch from the jicama. I found the recipe in The New American Plate Cookbook. Everyone enjoyed it. I made a large bowl and the leftovers kept well, although it was all eaten by the next day.

Jicama and Orange Salad with Mint

1 medium jicama (about 3/4 lb), peeled and cut into 1 1/2 inch matchsticks

2 medium carrots, peeled and coarsely grated or julienned

2 small seedless navel oranges, peeled and sliced

1/2 tablespoon extra virgin olive oil

2 tablespoons honey

1 tablespoon freshly squeezed lime juice, or to taste

salt

8 fresh mint leaves, thinly slivered

In a medium bowl, combine the jicama, carrots, and oranges. In a small bowl, combine the olive oil, orange juice, honey, and lime juice and add salt to taste. Whisk the dressing and pour it over the jicama mixture. Toss to coat. Refrigerate the salad for 2 to 3 hours. Top with the mint leaves before serving.