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
- 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
- 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.