Jicama, Carrot and Apple Salad
Miz Helen's Kitchen
Serves 6
Ingredients
1 large Jicama, peeled and sliced into thin matchsticks
2 large Carrots, peeled and sliced into thin matchsticks
1 Honeycrisp Apple, sliced into thin matchsticks
1 teaspoon salt
2 lemons, juiced and zested
4 tablespoons olive oil
2 tablespoons honey
2 teaspoons fresh parsley, chopped
Directions
In a large mixing bowl place the Jicama, Carrot, and Apple matchsticks, then sprinkle with salt. Toss and blend well, then set aside.
In a small mixing bowl, whisk the juice and zest of the lemons, add the olive oil, honey and fresh parsley, whisk until the mixture gets just a little creamy.
Pour the lemon and honey dressing over the salad and toss well, making sure the ingredients are covered well. Cover and place in the refrigerator for at least 2 hours before serving.
Serve cold and will keep in the refrigerator for about 5 days.