Jicama Romaine Salad
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 8 servings.
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.”
Ingredients
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4 cups torn romaine
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4 cups julienned peeled jicama
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2 medium tomatoes, cut into thin wedges
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1/2 cup shredded reduced-fat cheddar cheese
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DRESSING
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1/4 cup chopped green chiles
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2 tablespoons fat-free mayonnaise
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1 tablespoon fat-free milk
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1 tablespoon sour cream
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1 garlic clove, minced
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/8 teaspoon hot pepper sauce
Directions
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1.
Combine first 4 ingredients. In a small bowl, mix dressing ingredients; toss gently with salad. Serve immediately.
Nutrition Facts
3/4 cup: 67 calories, 2g fat (1g saturated fat), 7mg cholesterol, 114mg sodium, 10g carbohydrate (3g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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