Fruited Jicama Salad

Fruited Jicama Salad

Tossed with poppy seed dressing, this quick combo complements many main dishes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

Dressing
2
tablespoons fresh lime juice
1
tablespoon honey
2
teaspoons water
1/2
teaspoon poppy seed
1/2
teaspoon grated orange peel
Salad
1
cup peeled jicama strips (1 1/2 x 1/4 x 1/4 inch)
1
seedless orange, peeled, sectioned
1
medium apple, unpeeled, thinly sliced
1
can (8 oz) pineapple chunks in juice, drained
Lettuce leaves, if desired
  1. In small jar with tight-fitting lid, shake dressing ingredients. Set aside.
  2. In medium bowl, mix all salad ingredients except lettuce. Pour dressing over salad; toss lightly to coat. Cover and refrigerate until serving time.
  3. Serve on lettuce-lined salad plates.
Makes 4 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Jicama is a large bulb-shaped root vegetable native to Mexico and South America. It is mildly sweet and very crunchy.
Tip
You should be able to get at least 2 tablespoons of juice from 1 medium lime.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 0mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 4g,
    • Sugars 18g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.