Jicama, a tuberous root vegetable, addsboth a crunchy texture and a slightly sweet flavor to this fruit-and-vegetablesalad. Cut any leftover jicama into sticks for a low-fat snackor to serve on veggie trays.
Recipe: Jicama-Berry Salad
Romaine leaves and/or white kale
2 cups sliced strawberries
1 cup peeled jicama, cut into thin, bite-size strips
3 tablespoons white wine vinegar
3 tablespoons orange juice
2 shallots, finely chopped
1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
1 tablespoon olive or salad oil
Dash salt-free seasoning blend
Whole strawberries (optional)
Makes 4 servings.
Nutritional facts per serving: calories:80, total fat: 4g, saturated fat: 0g, cholesterol: 0mg, sodium:4mg, carbohydrate: 11g, fiber: 3g, protein: 2g
Recipe provided by Better Homes and Gardens- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.
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