JICAMA SALAD

Jicama Salad image

This salad is excellent with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of the meal.

Provided by Bergy

Categories Mexican

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

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Ingredients

1 jicama (1 1/4 to 1 1/2 lbs)
1 small cucumber, unpeeled
1/2 cup red onion, slivered
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon dried chili
3 tablespoons lite olive oil
green leaf lettuce (enough to dress the edges of the bowl)

Steps:

Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8" slices.
Cut cucumber lengthwise and scoop out the seeds.
Cut halves crosswise into 1/8"slices.
Combine Jicama, Cucumber And Onion in a large bowl.
Toss lightly.
Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
Gradually add oil continuously whisking until thoroughly blended.
Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
Refrigerate 1-2 hours , covered, to blend the flavors.
Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.

Nutrition Facts : Calories 116.6, Fat 6.9, SaturatedFat 1, Sodium 103, Carbohydrate 13.5, Fiber 5.9, Sugar 3.5, Protein 1.3

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