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Jicama-Berry Salad
Ingredients
- 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
- salt-free seasoning blend
- 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,
- cal. (kcal) 80,
- Fat, total (g) 4,
- carb. (g) 11,
- fiber (g) 3,
- pro. (g) 2,
- sodium (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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