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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 29%
  • Fat: 3.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 2.7g
  • Carbohydrate: 17.2g
  • Fiber: 6.5g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 287mg
  • Calcium: 49mg

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
  • 2/3 cup Ginger-Sesame Vinaigrette
  • 2 tablespoons sesame seeds, toasted

Preparation

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