Jicama/Orange Salad

Jicama/Orange Salad
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 196.5
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 46.6 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 13.6 g
  • Protein: 2.9 g

View full nutritional breakdown of Jicama/Orange Salad calories by ingredient
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Introduction

A light refreshing colorful salad especially good for the hot dog days of summer. A light refreshing colorful salad especially good for the hot dog days of summer.
Number of Servings: 6

Ingredients

    1 large jicama, peeled
    2 large beets, raw, trimmed and peeled
    2 large carrots, peeled and cut into 2 inch lengths
    2 large navel oranges (1 cut in half)
    3 limes, juiced
    2 Tablespoons of Extra-virgin olive oil
    salt and pepper to taste

Directions

Using a sharp knife, julienne the jicama, beets and carrots and combine in a large bowl.
Using only one and one half of the oranges; peel, divide segments and remove membrane.
Add the orange segments to the vegetable mixture.

Squeeze the remaining orange half into a separate bowl. Whisk in lime juice. While whisking, drizzle in the oil to make a smooth vinaigrette. Pour the vinaigrette over the hicama mixture and toss to coat. Season with salt and pepper to taste.


Number of Servings: 6

Recipe submitted by SparkPeople user HONEYBEE56.

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