Sweet Potato & Jicama Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 143.3
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 15.8 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.4 g
- Protein: 2.1 g
View full nutritional breakdown of Sweet Potato & Jicama Salad calories by ingredient
Number of Servings: 8
Ingredients
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2 lbs. Sweet Potato
1/2 cup Jicama, cut into 1 inch cubes
3/4 cup red onions, chopped
Garlic, 2 tsp garlic
Jalapeno Peppers, 1 pepper chopped
1/4 cup Cilantro
5 tbsp. White Wine Vinegar
3 tbsp. Extra Virgin Olive Oil
Directions
1) Fill a large pot with 1/2 inch water and place sweet potatoes in water and cover. Steam on high heat for about 8 to 10 minutes, until softened.
2) While steaming, mix together jicama, onion, garlic, jalapeno and cilantro in a medium bowl.
3) When potatoes are finished, rinse with cold water and set aside for 5 minutes to cool.
4) In a small bowl, mix together vinegar, oil, salt and pepper.
5) Add potatoes to jicama mixture. Pour vinegar-oil dressing over top and stir until well combined. Let marinate, covered, for 10 minutes in refridgerator. Best if enjoyed within 3 to 5 days.
Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user APRWEN19.
2) While steaming, mix together jicama, onion, garlic, jalapeno and cilantro in a medium bowl.
3) When potatoes are finished, rinse with cold water and set aside for 5 minutes to cool.
4) In a small bowl, mix together vinegar, oil, salt and pepper.
5) Add potatoes to jicama mixture. Pour vinegar-oil dressing over top and stir until well combined. Let marinate, covered, for 10 minutes in refridgerator. Best if enjoyed within 3 to 5 days.
Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user APRWEN19.
Member Ratings For This Recipe
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NAVYOT
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CD5047507