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Jicama-Berry Salad recipe

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)

  • Line four salad plates with romaine orwhite kale. Arrange the sliced strawberries and jicama on topof greens.
  • For dressing, in a screw-top jar, combinewhite wine vinegar, orange juice, shallots, snipped mint, oliveor salad oil, and salt-free seasoning blend. Cover and shakewell. Drizzle dressing over salads. Garnish each serving withwhole strawberries, if desired.

    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- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

    Simple Summer Salad – Berry Jicama Salad

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  • Comments

    1 Comment


    Blackberries are perfect salad berries because they’re sturdy enough to stand up to tossing and substantial enough to be speared with a fork.

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