Jicama, Shaved Fennel and Mandarin Salad with Strawberry-Mint Vinaigrette

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From the Chef

Brian M. Romano, CEC

“This dish pairs very well with ceviche and chips.”


Strawberry-mint vinaigrette
¾ cup Olive oil
¾ cup Cider vinegar
1 tsp. Dry mustard
1 cup Fresh strawberries, sliced
1 cup Fresh mint leaves
1 Green onion, sliced into chunks
1 Tbs Dry tarragon
¼ cup Brown sugar
½ cup Sour cream or plain yogurt
½ Tbs. Salt

Jicama, mandarin and shaved fennel salad
3 cups Jicama (peeled and cut into thin strips)
1 cup Fresh fennel, shaved thin
¼ cup Chopped cilantro
¼ cup Red onion, sliced thin
1/8 cup Olive oil
Pinch Cayenne Pepper
1/4 tsp. Chopped garlic
2 Tbs. Brown sugar
1 cup Mandarin oranges (drained)


Directions:Strawberry-mint vinaigrette
1) Place all ingredients in a food blender or mixer.
Put on high speed and mixture emulsifies.

Directions: Jicama, mandarin and shaved fennel salad
1) Slice jicama into thin strips, thin slice fresh fennel and add all ingredients with the exception of the mandarin oranges.

2) Immediately before serving, gently toss mandarin oranges into mixture. Place on a bed of lettuce and pour as much or as little of the Strawberry-Mint vinaigrette on top.

Below is a link to the original airing of the recipe in Springfield, Mo.


4 servings



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Association of Nutrition & Foodservice Professionals