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Jicama, Zucchini and Red Pepper Salad
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-
Prep
20
min
-
Total
20
min
-
Servings
4
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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 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
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Steps
-
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.
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-
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.
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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
- 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.
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