Country Jicama Salad


7 lbs Jicama, peeled and diced

1 lb Bacon, crumbled

6 Eggs, hard-boiled and chopped

3 stalks Celery, diced

1/2 Red onion, diced

2 Tbls Dijon mustard

1 cup Mayonnaise (I used homemade)

Salt & Pepper to taste


Pre-heat your oven to 350 degrees.  Spread jicama out on two foil (or parchment) lined baking sheet.  Season with salt and pepper.  Roast for 45-60 minutes, until tender and slightly dry.  Allow to cool.  While your oven is on, use it to cook your bacon.  Line another baking sheet (maybe 2) with foil.  Lay your bacon on the prepared sheets, allowing room around each slice.  Roast for 15 minutes or until crisp. Crumble and set aside.  In a large bowl, combine mayo, mustard, red onion, and celery.  Add cooled jicama and toss to coat evenly with mayo mixture.  Add eggs and bacon and toss gently to combine.  Refrigerate for 1 hour before serving.  Enjoy!