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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.”
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


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


  • Combine first four 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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  • MoMc1963
    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!