Wednesday, July 25, 2007

Jicama Romaine Salad

Prep/Total Time: 15 minutes
Yield: 8 servings

4 cups torn romaine
4 cups julienned peeled jicama
2 medium tomatoes, cut into thin wedges
1/2 cup shredded reduced-fat cheddar cheese
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
1/4 cup chopped green chilies

In a large salad bowl, combine the romaine, jicama, tomatoes and cheese. In a small bowl, combine the mayonnaise, milk, sour cream, garlic, oregano, cumin and hot sauce; stir in chilies. Pour over salad and toss to coat.

Tips and Tricks
If you don't like spicy food, omit some of the ingredients from the dressing to make it more suited to your tastes, or use a different dressing altogether. The salad and dressing can be made in advance, then tossed right before serving. See Spotlight On Produce for advice on choosing jicama.
Make It Healthier
At 67 calories per serving, this recipe is already very healthy. Use reduced-fat sour cream in the dressing. Fat-free sour cream will not give the dressing the right consistency.
How Kids Can Help
Tear lettuce. Peel jicama with vegetable peeler. Measure ingredients. Pour dressing over greens.

Nutrition Facts
3/4 cup equals 67 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 114 mg sodium, 10 g carbohydrate, 4 g fiber, 3 g protein
Diabetic Exchanges
2 vegetable, 1/2 fat

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