Jicama-Spinach Salad

Jicama-Spinach Salad

A special side that’s simple to make with just six ingredients. 6 servings (3/4 cup each)

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

Dressing
2
tablespoons lime juice
2
tablespoons honey
1
tablespoon vegetable oil
Salad
1
small jicama (7 to 8 oz)
Seeds of 1 pomegranate, or 1 1/2 cups sliced fresh strawberries
3
cups fresh baby spinach leaves (from 10-oz bag)
  1. In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
  2. Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
  3. Just before serving, pour dressing over salad; toss gently to mix.
Makes 6 servings (3/4 cup each)
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
Tip
To use pomegranates peel the skin away; loosen and separate the red seeds from the membranes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 15mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 2g,
    • Sugars 9g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 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;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.