Festive Jicama Salad
4

Serves 6

This green salad is packed with colorful, crunchy vegetables and fruit, making it an excellent complement to chili and other south of the border entrées.

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    Ingredients: 
    • 1/2 cup orange juice
    • 1/4 cup lime juice
    • 1/4 cup extra virgin olive oil
    • 1/3 finely chopped seeded poblano pepper
    • 3 tablespoons chopped cilantro (optional)
    • Salt, to taste
    • 8 cups bite-size pieces mixed lettuces, such as red leaf, green leaf, or butter lettuce
    • 2 cups julienned jicama
    • 1 cup julienned carrot
    • 3 oranges, peeled and cut into bite-size pieces
    • 1/2 orange bell pepper, cored, seeded, and cut into thin strips
    • 1/2 red bell pepper, cored, seeded, and cut into thin strips
    • 1/2 yellow bell pepper, cored, seeded, and cut into thin strips
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    Method: 

    Stir together orange juice and lime juice in a medium bowl, then whisk in oil until well blended. Add poblano peppers, cilantro, and salt. Set aside.
    Put lettuces, jicama, carrots, oranges, and orange, red, and yellow bell peppers into a large bowl. Add vinaigrette and toss gently to coat. Serve immediately.

    Nutritional Info: 
    Per Serving:250 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 920mg sodium, 31g carbohydrate (12g dietary fiber, 15g sugar), 8g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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