Jicama-Fruit Salad Recipe
Ingredients
| Jicama | 2 Cup (32 tbs), peeled thinly sliced and cut into 1-inch pieces | |
| Canned pineapple chunks | 20 Ounce (Undrained) | |
| Lemon juice | 1 Tablespoon | |
| Anise seeds | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Iceberg lettuce head | 1⁄2 Medium, shredded | |
| Bananas | 2 , sliced | |
| Oranges | 2 Large, peeled seeded and sectioned | |
| Salted peanuts | 1⁄4 Cup (4 tbs) | |
| Pomegranate seeds | 2 Tablespoon | |
| Mayonnaise | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 230 Calories from Fat 122
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 1.4 g7.2%
Trans Fat 0 g
Cholesterol 9.8 mg3.3%
Sodium 152.4 mg6.4%
Total Carbohydrates 27 g9.1%
Dietary Fiber 4.9 g19.5%
Sugars 17.4 g
Protein 2 g3.9%
Vitamin A 4.5% Vitamin C 55%
Calcium 3.9% Iron 4.2%
*Based on a 2000 Calorie diet
Directions
Cover and chill 3 to 4 hours.
Line a large serving platter with lettuce.
Add banana to chilled mixture, toss gently.
Drain, reserving 2 tablespoons liquid.
Arrange orange sections and fruit pieces on lettuce leaves, sprinkle with peanuts and pomegranate seeds, if desired.
Combine reserved liquid and mayonnaise, mix well.
Serve with salad.
Chef
