Jicama Romaine Salad Recipe
Jicama Romaine Salad Recipe photo by Taste of Home

Jicama Romaine Salad Recipe

Publisher Photo
Stephanie Homme and her family in Baton Rouge, Louisiana are real fans of jicama. “It’s a Mexican root vegetable that’s like a cross between a turnip and sweet potato,” she explains. “It’s juicy, sweet and adds crunch and heat to this wonderful salad with feisty Mexican flair.”
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings

Ingredients

  • 4 cups torn romaine
  • 4 cups julienned peeled jicama
  • 2 medium tomatoes, cut into thin wedges
  • 1/2 cup shredded reduced-fat cheddar cheese
  • CHILI PEPPER DRESSING:
  • 2 tablespoons fat-free mayonnaise
  • 1 tablespoon fat-free milk
  • 1 tablespoon sour cream
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon hot pepper sauce
  • 1/4 cup chopped green chilies

Nutritional Facts

3/4 cup equals 67 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 114 mg sodium, 10 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Directions

  1. In a large salad bowl, combine the romaine, jicama, tomatoes and cheese. In a small bowl, combine the mayonnaise, milk, sour cream, garlic, oregano, cumin and hot sauce; stir in chilies. Pour over salad and toss to coat. Serve immediately. Yield: 8 servings.
Originally published as Jicama Romaine Salad in Light & Tasty December/January 2007, p45

Nutritional Facts

3/4 cup equals 67 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 114 mg sodium, 10 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Reviews for Jicama Romaine Salad

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Reviewed Feb. 5, 2011

This was a delicious Mexican twist on a lettuce salad. I paired it with chipotle turkey burgers, and it was the perfect complement between the hot juicy burgers and the cool crispy salad. I used full-fat mayo and sour cream for full flavored taste, and to help cool down the heat from the chipotle peppers. I also added sliced radishes, a squeeze of lime juice, and skipped the green chilies because I wanted the salad to be made up of all fresh ingredients. Thanks for sharing your delicious recipe!

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