Romaine leaves and/or white kale
cups sliced strawberries
cup peeled jicama, cut into thin, bite-size strips
tablespoons white wine vinegar
tablespoons orange juice
shallots, finely chopped
tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
tablespoon olive or salad oil
salt-free seasoning blend
Whole strawberries (optional)
- Line four salad plates with romaine or white kale. Arrange the sliced strawberries and jicama on top of greens.
- 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)
- Per serving:
- 80 kcal cal.,
- 4 g fat
- 4 mg sodium,
- 11 g carb.,
- 3 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet