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

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