Orange Salad With Jicama Recipe


MethodMain Ingredient


 Iceberg lettuce head1 Medium
 Oranges4 Medium, peeled and sliced
 Chopped pitted black olives1⁄2 Cup (8 tbs)
 Tomatoes2 , chopped
 Dried basil1⁄2 Teaspoon
 Chopped mint1⁄2 Teaspoon
 Extra virgin olive oil1⁄4 Cup (4 tbs)
 Red wine vinegar3 Tablespoon
 Jicama1⁄2 Pound, peeled and julienned
 Chili powder1⁄2 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1219 Calories from Fat 677

% Daily Value*

Total Fat 76 g116.7%

Saturated Fat 4.3 g21.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1348.2 mg56.2%

Total Carbohydrates 134 g44.7%

Dietary Fiber 37 g147.9%

Sugars 83.2 g

Protein 12 g24.2%

Vitamin A 123% Vitamin C 699.6%

Calcium 48.4% Iron 30.6%

*Based on a 2000 Calorie diet


Mix salt, pepper, basil, and mint together in a bowl with olive oil and vinegar.
Drizzle dressing over salad.
Sprinkle jicama with chili powder.
Preheat stovetop grill.
Brush grill surface lightly with oil.
Cook jicama over medium-high heat until warm, turning as necessary.
Divide jicama and sprinkle over salads.