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Papaya-Spinach Salad

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  • Prep 10 min
  • Total 10 min
  • Servings 6
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The honey-ginger dressing brings an unlikely combination of ingredients together in this tropical delight.
By Betty Crocker Kitchens
Updated Sep 28, 2006
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Ingredients

Dressing

  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger

Salad

  • 5 cups bite-size pieces fresh spinach
  • 1/2 cup julienne strips jicama
  • 1/2 cup sliced radishes
  • 1 medium papaya or mango, peeled, seeded and cut up
  • 2 tablespoons sunflower nuts

Steps

  • 1
    In tightly covered container, shake all dressing ingredients.
  • 2
    In large bowl, toss dressing and remaining ingredients except nuts. Sprinkle with nuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Papaya has been said to be the nectar of the gods. It’s easy to see why once you’ve tasted this heavenly fruit!
  • tip 2
    Add sliced grilled chicken to turn this salad into a main dish.

Nutrition

90 Calories, 3g Total Fat, 2g Protein, 14g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
25mg
1%
Potassium
340mg
10%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
10%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
70%
70%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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