Jicama, Zucchini and Red Pepper Salad

Toss a fresh and colorful salad in minutes!

  • prep time 20 min
  • total time 20 min
  • ingredients 11
  • servings 4

Ingredients

Dressing

3
tablespoons red wine vinegar
3
tablespoons olive or vegetable oil
1
teaspoon sugar
1/2
teaspoon ground cumin
1 1/2
teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves
1/4
teaspoon salt
1
clove garlic, crushed

Salad

1
medium zucchini, cut into 1 1/2x1/4x1/4-inch strips
1
medium red bell pepper, cut into 1 1/2x1/4-inch strips
1/2
small jicama, peeled, cut into 1 1/2x1/4x1/4-inch strips
4
lettuce leaves
  • 1 In small jar with tight-fitting lid, shake dressing ingredients.
  • 2 In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
  • 3 Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    140
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    160mg
    160%;
    Total Carbohydrate
    9g
    9%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    90%;
    Calcium
    2%;
    Iron
    6%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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