Stephanie Homme and her family in Baton Rouge, Louisiana are real fans of jicama. “It’s a Mexican root vegetable that’s like a cross between a turnip and sweet potato,” she explains. “It’s juicy, sweet and adds crunch and heat to this wonderful salad with feisty Mexican flair.”
Jicama Romaine Salad
Jicama Romaine Salad
Prep Time
15 min
Yield
8 servings
Ingredients
- 4 cups torn romaine
- 4 cups julienned peeled jicama
- 2 medium tomatoes, cut into thin wedges
- 1/2 cup shredded reduced-fat cheddar cheese
- DRESSING:
- 1/4 cup chopped green chiles
- 2 tablespoons fat-free mayonnaise
- 1 tablespoon fat-free milk
- 1 tablespoon sour cream
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/8 teaspoon hot pepper sauce
Directions
- Combine first 4 ingredients. In a small bowl, mix dressing ingredients; toss gently with salad. Serve immediately.
Nutrition Facts
3/4 cup: 67 calories, 2g fat (1g saturated fat), 7mg cholesterol, 114mg sodium, 10g carbohydrate (3g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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