Jicama/Orange Salad
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
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.
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.