Jicama, Carrot, and Apple Salad

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.