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Jicama and Orange Salad with Ginger Dressing |
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Jicama (pronounced "heek-a-ma") is a round vegetable with a beige skin and crisp white flesh that tastes like a cross between an apple and a pear. It's a staple in Central American cuisine and is usually eaten raw. It's very low in calories. This is a visually beautiful salad. | 2 cups peeled jicama sliced into strips 1/2 inch wide by 3 inches long | 2 1/2 tsp sesame oil | | 6 cups baby spinach | 2 1/2 tsp low-sodium soy sauce | | 1 cup thinly sliced red bell pepper | 1 1/2 tsp olive oil | | 1/2 cup thinly sliced red onion | 1 1/2 tsp water | | 1 large orange, peeled, membranes removed and cut into thin strips | 1 tsp minced fresh garlic | | 4 tsp rice vinegar | 1 tsp minced fresh ginger | | 1 Tbsp brown sugar | 1 1/2 tsp sesame seeds, toasted | | | 1/4 cup chopped cilantro or parsley |
- Place the jicama, spinach, red pepper, onion and orange slices in a large serving bowl.
- Whisk the vinegar, sugar, sesame oil, soy sauce, olive oil, water, garlic and ginger together in a small bowl.
- Pour the dressing over the salad and toss to combine. Garnish with sesame seeds and cilantro.
| Nutritional Analysis
per Serving | Calories | 137 | | Protein | 2.9 g | | Fat | 3.9 g | | Saturated Fat | 0.5 g | | Carbohydrates | 24 g | | Cholesterol | 0 mg | | Sodium | 12 mg | | Fiber | 5.3 g |
Prep Time:20 minutes
Make Ahead:Prepare salad and dressing early in the day and refrigerate; toss together just before serving Serves 6 |
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