You are here: Home » Recipes » Crunchy California Sunshine Salad Crunchy California Sunshine Salad Recipe by American ProfileKitchen Tested Yield 8 servings Perfect of pot-lucks, this salad features the sweetness of dried fruit and the crunch of jicama. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail When Michaela Rosenthal lived in Montana, she made a similar version of this salad. Upon moving to Woodland hills, Calif., she updated it with fresh local ingredients. According to Michaela, this is a great potluck dish. Bring the dressing in a separate container and add enough to coat the greens just before serving. Ingredients Dressing:8 ounces cream cheese, room temperature2 teaspoons finely grated orange rind1 cup freshly squeezed orange juice1 tablespoon honey1 tablespoon Dijon mustard1 teaspoon saltSalad:2 heads baby romaine lettuce, torn in bite-size pieces2 (4-ounce) packages bean sprouts2 navel oranges, peeled and separated1/3 cup chopped jicama1/3 cup golden raisins1/3 cup dried sour cherries or cranberries1/3 cup shelled sunflower seeds Instructions For the dressing, combine all ingredients in a blender and process until smooth and creamy. Chill. For the salad, place lettuce in a large salad bowl. Cut each orange segment in half and add to lettuce. Add jicama, raisins, cherries and sunflower seeds. When ready to serve, pour half the chilled dressing over salad and toss. —Recipe by Michaela Rosenthal, Woodland Hills, Calif.