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Jicama Romaine Salad

 Jicama Romaine Salad
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.”
8 ServingsPrep/Total Time: 15 min.


  • 4 cups torn romaine
  • 4 cups julienned peeled jicama
  • 2 medium tomatoes, cut into thin wedges
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 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


  • 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.
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.