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Jicama-Berry Salad
Ingredients
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Romaine leaves and/or white kale
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2
cups sliced strawberries
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1
cup peeled jicama, cut into thin, bite-size strips
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3
tablespoons white wine vinegar
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3
tablespoons orange juice
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2
shallots, finely chopped
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1
tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
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1
tablespoon olive or salad oil
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salt-free seasoning blend
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Whole strawberries (optional)
Directions
1. Line four salad plates with romaine or white kale. Arrange the sliced strawberries and jicama on top of greens.
2. For dressing, in a screw-top jar, combine white wine vinegar, orange juice, shallots, snipped mint, olive or salad oil, and salt-free seasoning blend. Cover and shake well. Drizzle dressing over salads. Garnish each serving with whole strawberries, if desired. Makes 4 servings.
Nutrition Facts
(Jicama-Berry Salad)
- Servings Per Recipe 4,
- Calories 80,
- Protein (gm) 2,
- Carbohydrate (gm) 11,
- Fat, total (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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