Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 140.7
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 150.1 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 5.2 g
- Protein: 1.2 g
View full nutritional breakdown of Jicama, Zucchini and Red Pepper Salad calories by ingredient
Jicama, Zucchini and Red Pepper Salad
Submitted by: SRWOODSYIntroduction
The dressing for this salad can be used as a dressing for many salads. It's great. The dressing for this salad can be used as a dressing for many salads. It's great.Number of Servings: 4
Ingredients
-
Dressing:
3 T. red wine vinegar
3 T. olive oil
1 t. sugar
1/2 t. ground cumin
1 1/2 t. chopped fresh oregano, or 1/4 t. dried oregano leaves
1/4 t. salt
1 clove garlic
Salad:
1 medium zucchini ,cut into thin strips
1 med. red bell pepper, cut into thin strips
1/2 small jicama, peeled, cut into thin strips
4 lettuce leaves
Directions
1. In small jar with tight-fitting lid, shake dressing ingredients.
2. In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
3. Arrange lettyuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.
Number of Servings: 4
Recipe submitted by SparkPeople user SRWOODSY.
2. In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
3. Arrange lettyuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.
Number of Servings: 4
Recipe submitted by SparkPeople user SRWOODSY.
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