Jicama and pepper salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Head Bibb OR leaf lettuce, washed crisped and torn into |
| Bite size pieces | ||
| ½ | each | Orange bell pepper, seeded and cut into 8 thin rings |
| ½ | each | Red bell pepper, seeded and cut into 8 thin rings |
| ½ | each | Green bell pepper, seeded and cut into 8 thin rings |
| ½ | each | Purple bell pepper, seeded and cut into 8 thin rings |
| 1 | small | Red onion, thinly sliced and separated into rings |
| ¼ | pounds | Jicama, peeled and cut into julienne strips |
| Creamy serrano dressing (recipe follows) | ||
Directions
On each of 8 individual salad plates make a bed of lettuce. Arrange pepper and onion rings and jicama strips over lettuce. Place a generous spoonful of dressing in center of arrangement. Serve chilled. Serves 8. Note: Jicama is a Mexican root similar to a turnip in texture, but sweeter in taste and crisper. If you can't find it at the store, substitute seeded cucumber. Nutrients Per Serving: WITH OUT SALAD DRESSING, Calories 13, Protein 0.7g, Carbohydrates 2.9g, Total Fat 0.09g, Saturated Fat 0.01g, 6% of Calories, Cholesterol 0mg, Fiber 0.7g, Sodium 1.7mg. Exchanges: Vegetable ⅖.
SOURCE:*Modern Maturity Magazine, January/February 1995 POSTED BY: Jim Bodle 2/95
Submitted By JIM BODLE On 02-09-95