Jicama, Zucchini and Red Pepper Salad

Jicama, Zucchini and Red Pepper Salad

Toss a fresh and colorful salad in minutes!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Jicama is a large bulb-shaped root vegetable. It is mildly sweet and very crunchy.
Special Touch
For a pretty presentation, this salad is served on a bed of lettuce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 160mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 1g;
Percent Daily Value*:
    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.