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Fruited Jicama Salad

Fruited Jicama Salad
  • Prep 20 min
  • Total 20 min
  • Ingredients 10
  • Servings 4
Tossed with poppy seed dressing, this quick combo complements many main dishes.
Updated January 5, 2010

Ingredients

Dressing

  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 2 teaspoons water
  • 1/2 teaspoon poppy seed
  • 1/2 teaspoon grated orange peel

Salad

  • 1 cup peeled jicama strips (1 1/2 x 1/4 x 1/4 inch)
  • 1 seedless orange, peeled, sectioned
  • 1 medium apple, unpeeled, thinly sliced
  • 1 can (8 oz) pineapple chunks in juice, drained
  • Lettuce leaves, if desired

Steps

  • 1
    In small jar with tight-fitting lid, shake dressing ingredients. Set aside.
  • 2
    In medium bowl, mix all salad ingredients except lettuce. Pour dressing over salad; toss lightly to coat. Cover and refrigerate until serving time.
  • 3
    Serve on lettuce-lined salad plates.

  • Jicama is a large bulb-shaped root vegetable native to Mexico and South America. It is mildly sweet and very crunchy.

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
220mg
6%
Total Carbohydrate
24g
8%
Dietary Fiber
4g
16%
Sugars
18g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 1 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; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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