Jicama and Orange Salad

Serve this crunchy salad alongside grilled chicken or fish. To speed preparation, look for jars of fresh orange sections and precut vegetables in the refrigerated section of your supermarket's produce department.

Yield:

8 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 103
Caloriesfromfat 29 %
Fat 3.3 g
Satfat 0.4 g
Monofat 1.4 g
Polyfat 1.3 g
Protein 2.7 g
Carbohydrate 17.2 g
Fiber 6.5 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 287 mg
Calcium 49 mg

Ingredients

6 cups (3 x 1/4-inch) strips peeled jicama (about 1 pound)
6 cups lightly packed baby spinach (about 3 ounces)
1 cup orange sections (about 2 oranges)
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2 tablespoons sesame seeds, toasted

Preparation

Combine first 5 ingredients in a large bowl. Drizzle with Ginger-Sesame Vinaigrette, and toss well to coat. Sprinkle with sesame seeds.

Note:

Dana McCauley,

August 2005