My favorite is a bit unusual and oh-so-good. It is always a huge hit and everyone loves the vinaigrette. This comes from the Cooking Light website.
Jicama and Orange Salad
6 cups (3 x 1/4-inch) strips peeled jicama (about 1 pound)
6 cups lightly packed baby spinach (about 3 ounces)
1 cup orange sections (about 2 oranges)
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2/3 cup
Ginger-Sesame Vinaigrette
2 tablespoons sesame seeds, toasted (optional)
Combine first 5 ingredients in a large bowl. Drizzle with Ginger-Sesame Vinaigrette, and toss well to coat. Sprinkle with sesame seeds.
Ginger-Sesame Vinaigrette
1/2 cup rice wine vinegar
1/4 cup water
1/4 cup yellow miso (soybean paste)
1/4 cup chopped green onions
2 tablespoons sugar (I say to taste and usually only use 1)
2 tablespoons minced peeled fresh ginger
2 tablespoons low-sodium soy sauce
4 teaspoons canola oil
2 teaspoons dark sesame oil
Combine first 3 ingredients in a medium bowl, stirring with a whisk until smooth. Stir in green onions and the remaining ingredients.
Note: Refrigerate vinaigrette in an airtight container for up to five days; stir well before using.