It's the crunchier the better when it comes to salads in the winter time for me. All those soft comfort foods and soups that are signature winter fare make me crave some crunch with my lunch and dinner. This salad is easy to make and is colorful enough to brighten up a cloudy March day.

Jicama, Apple & Carrot Salad

by Inspired by the Seasons

For the dressing:

1/3 c olive oil
2 T lemon juice
1 T rice vinegar (not seasoned)
1 T plus 1 tsp honey
2 tsp fresh grated ginger
1/8 tsp salt

For the salad:

2 c julienned jicama
1 c grated carrots
1 apple grated, peel include, any crisp, tart variety works well, I used Pink Lady.
1 T pepitas for garnish

Add all the dressing ingredients to a lidded jar, cover and shake until combined. Toss the salad ingredients together in a medium size bowl. Add dressing and serve immediately or up to 2 days later. If you want to make ahead, plan to add the apple just before serving since the apple will have a tendency to get soft after a day.