Jicama, Zucchini and Red Pepper Salad

Toss a fresh and colorful salad in minutes!

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

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 1 1/2x1/4x1/4-inch strips
1
medium red bell pepper, cut into 1 1/2x1/4-inch strips
1/2
small jicama, peeled, cut into 1 1/2x1/4x1/4-inch strips
4
lettuce leaves

  • 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 INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
9g
9%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
90%;
Calcium
2%;
Iron
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 Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.