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Jicama-Spinach Salad

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Jicama-Spinach Salad
  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 6
  • Servings 6
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A special side that’s simple to make with just six ingredients.
Updated Dec 4, 2009

Ingredients

Dressing

  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil

Salad

  • 1 small jicama (7 to 8 oz)
  • Seeds of 1 pomegranate, or 1 1/2 cups sliced fresh strawberries
  • 3 cups fresh baby spinach leaves (from 10-oz bag)

Steps

  • 1
    In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
  • 2
    Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
  • 3
    Just before serving, pour dressing over salad; toss gently to mix.

Tips from the Betty Crocker Kitchens

  • tip 1
    To use pomegranates peel the skin away; loosen and separate the red seeds from the membranes.

Nutrition Information

80 Calories, 2 1/2g Total Fat, 0g Protein, 13g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
15mg
1%
Potassium
200mg
6%
Total Carbohydrate
13g
4%
Dietary Fiber
2g
8%
Sugars
9g
Protein
0g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 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; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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