Crunchy California Sunshine Salad

Kitchen 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

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.


8 ounces cream cheese, room temperature
2 teaspoons finely grated orange rind
1 cup freshly squeezed orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon salt
2 heads baby romaine lettuce, torn in bite-size pieces
2 (4-ounce) packages bean sprouts
2 navel oranges, peeled and separated
1/3 cup chopped jicama
1/3 cup golden raisins
1/3 cup dried sour cherries or cranberries
1/3 cup shelled sunflower seeds


  1. For the dressing, combine all ingredients in a blender and process until smooth and creamy. Chill.
  2. 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.



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