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Jicama, Zucchini and Red Pepper Salad

Name: Jicama, Zucchini and Red Pepper Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 tablespoons red wine vinegar; 3 tablespoons olive or vegetable oil; 1 teaspoon sugar; 1/2 teaspoon ground cumin; 1 1/2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves; 1/4 teaspoon salt; 1 clove garlic, crushed; 1 medium zucchini, cut into thin strips; 1 medium red bell pepper, cut into thin strips; 1/2 small jicama, peeled, cut into thin strips; 4 lettuce leaves

Prep 20 min
Total 20 min
Ingredients 11
Servings 4

When preparing full-flavored entrees, serve a mildly seasoned, crunchy salad on the side.

Ingredients

Dressing

3 tablespoons red wine vinegar
3 tablespoons olive or vegetable oil
1 teaspoon sugar
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 clove garlic, crushed

Salad

1 medium zucchini, cut into thin strips
1 medium red bell pepper, cut into thin strips
1/2 small jicama, peeled, cut into thin strips
4 lettuce leaves

Directions

1

In small jar with tight-fitting lid, shake dressing ingredients.
2

In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
3

Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.

Jicama is a large bulb-shaped root vegetable. It is mildly sweet and very crunchy.
For a pretty presentation, this salad is served on a bed of lettuce.