Pear Salad with Jicama and Snow Peas

Recipe from

Southern Living

Nutritional Information

Calories 127
Caloriesfromfat 48 %
Fat 6.8 g
Satfat 0.8 g
Monofat 4.5 g
Polyfat 0.9 g
Protein 2.5 g
Carbohydrate 16 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 43 mg
Calcium 53 mg


2 cups fresh snow peas*
2 ripe pears, peeled
1 1/2 teaspoons fresh lemon juice
1/2 small jícama, peeled*
2 cups fresh spinach leaves
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon pepper
2 tablespoons olive oil
1 to 2 green onions, thinly sliced
1 tablespoon chopped fresh basil
3 tablespoons chopped pecans, toasted


Cook snow peas in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process. Cut lengthwise into 1/4-inch strips.

Cut pears into 1/4-inch strips; toss with lemon juice. Cut jicama and spinach into thin strips.

Whisk together vinegar and next 3 ingredients. Gradually add oil, whisking until mixture is well blended. Stir in green onions and basil. Chill 15 minutes.

Combine vegetable strips and pear strips. Drizzle with dressing, tossing to coat; sprinkle with pecans. Serve immediately.

March 2001
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