Jicama, Queso Fresco and Chile Ancho Salad

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Jicama, Queso Fresco and Chile Ancho Salad

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

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

Ingredients

to 2 ancho dried chiles, seeded, cut 1x1/4 inch

cup roasted garlic Italian vinaigrette* (from 12-oz bottle)

bag (5 oz) mixed greens or hearts of romaine

small jicama, peeled, cut 1x1/2 inch

cups grape tomatoes

small cucumber, unpeeled (or peeled decoratively), sliced

oz queso fresco cheese, crumbled or cut into 1/2-inch cubes

1/2

teaspoon salt

Directions

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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.

Expert Tips

The vinaigrette mixture can be prepared the night before. However, it will become more spicy the longer the time is before serving.
*Some grocery stores carry the vinaigrette in the refrigerated produce area.
If desired, serve the vinaigrette on the side.

Nutrition Information

Nutrition Facts

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;