Orange-Jicama Salad
Yield
4 servingsPrep
25 minCook
0 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
lettuce leaves
butter lettuce |
*
|
| 1 | tablespoon |
orange juice
fresh |
|
| 1 | each |
oranges
large, peeled and sliced |
|
| 1 | teaspoon |
white wine vinegar
|
|
| 1 | cups |
jicama
julienned |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| ½ | cup |
red onion
chopped |
|
| 1 | tablespoon |
cilantro
minced fresh |
|
| 3 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
lettuce leaves
butter lettuce |
*
|
| 15 | ml |
orange juice
fresh |
|
| 1 | each |
oranges
large, peeled and sliced |
|
| 5 | ml |
white wine vinegar
|
|
| 237 | ml |
jicama
julienned |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 118 | ml |
red onion
chopped |
|
| 15 | ml |
cilantro
minced fresh |
|
| 45 | ml |
olive oil
|
|
Directions
Line plates with lettuce.
Top with orange slices.
Mound with jicama.
Sprinkle with chopped red onion.
Blend juice, vinegar, salt and pepper in small bowl.
Whisk in oil in thin stream.
Spoon over salads.
Garnish with minced cilantro.
