Options

Format:
Include:
PRINT
See more

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.

Cooking Light AUGUST 2005

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

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

Preparation

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

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
advertisement

Go to full version of

Jicama and Orange Salad recipe

advertisement