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FAB 5 July/August: #5 Blackberry, Jicama, and Apple Salad

August 13, 2009



The salad was fresh and crunchy and came together quickly.  You could make the dressing ahead and hold it in the refrigerator.

Blackberry, Jicama, and Apple Salad

Serves 3-4


  • 2 T nonfat yogurt
  • 4 t lime juice
  • 4 t olive oil
  • 2 t Sweet Moscatel vinegar (recipe called for rasberry champagne vinegar) 
  • 2 t agave nectar (or honey)
  • 1/2 t poppy seeds

Whisk dressing ingredients together in a bowl.  Set aside or refrigerate. 


  • 2 cups arugula
  • 1 cup blackberries
  • 1/2 jicama, peeled and cut into thin matchsticks (1 cup)
  • 1/2 Granny Smith apple, cut into thin matchsticks (1 cup)

Combine salad ingredients in a separate bowl.  Toss with yogurt dressing, and serve.



Poppy-Yogut Dressing

Poppy-Yogut Dressing




Verdict:  Would I make it again?  Two eaters thought it was a little tart–was it the jicama (I don’t think so) or the Granny Smith apple (could be).  It tasted good to me, but not special.  A suggestion came from M. that adding something creamy, such as soft goat cheese would be a welcome addition.

Serving the salad

Serving the salad


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