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Pear Salad with Jicama and Snow Peas

Southern Living MARCH 2001

  • Yield: 4 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 48%
  • Fat: 6.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.5g
  • Carbohydrate: 16g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 43mg
  • Calcium: 53mg
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Pear Salad with Jicama and Snow Peas Recipe

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