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Jicama, Zucchini and Red Pepper Salad

Jicama, Zucchini and Red Pepper Salad
  • 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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
280mg
8%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
14%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
90%
90%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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