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Jicama, Queso Fresco and Chile Ancho Salad

  • Prep 15 min
  • Total 2 hr 20 min
  • Ingredients 8
  • Servings 8

Ingredients

1
to 2 ancho dried chiles, seeded, cut 1x1/4 inch
1
cup roasted garlic Italian vinaigrette* (from 12-oz bottle)
1
bag (5 oz) mixed greens or hearts of romaine
1
small jicama, peeled, cut 1x1/2 inch
2
cups grape tomatoes
1
small cucumber, unpeeled (or peeled decoratively), sliced
6
oz queso fresco cheese, crumbled or cut into 1/2-inch cubes
1/2
teaspoon salt

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
870mg
36%
Potassium
230mg
7%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
13%
Sugars
7g
Protein
4g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

The vinaigrette mixture can be prepared the night before. However, it will become more spicy the longer the time is before serving.

A delicious combination of jicama, romaine, tomatoes and dried ancho chile--excellent for a party!

*Some grocery stores carry the vinaigrette in the refrigerated produce area.

If desired, serve the vinaigrette on the side.

Directions

  • 1 In small bowl, mix ancho chile strips and vinaigrette. Cover and refrigerate about 2 hours or until chiles are soft (the longer in advance it is made, the spicier it becomes).
  • 2 Meanwhile, in large bowl, stir romaine, jicama, tomatoes, cucumber, cheese and salt; toss in vinaigrette mixture. Serve immediately.

A delicious combination of jicama, romaine, tomatoes and dried ancho chile--excellent for a party!

Rate and Comment

A delicious combination of jicama, romaine, tomatoes and dried ancho chile--excellent for a party!