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Fruited Jicama Salad

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Tossed with poppy seed dressing, this quick combo complements many main dishes.
By Betty Crocker Kitchens
Updated May 4, 2010
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Ingredients

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Jicama is a large bulb-shaped root vegetable native to Mexico and South America. It is mildly sweet and very crunchy.

Nutrition

100 Calories, 0g Total Fat, 1g Protein, 24g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
220mg
6%
Total Carbohydrate
24g
8%
Dietary Fiber
4g
16%
Sugars
18g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
2%
2%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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