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Jicama-Fruit Salad Recipe
|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|
|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)|
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
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.