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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Stephanie Homme and her family in Baton Rouge, Louisiana are real fans of jicama. âItâs a Mexican root vegetable thatâs like a cross between a turnip and sweet potato,â she explains. âItâs juicy, sweet and adds crunch and heat to this wonderful salad with feisty Mexican flair.â Ingredients:
4 cups torn romaine |
4 cups julienned peeled jicama |
2 medium tomatoes, cut into thin wedges |
1/2 cup shredded reduced-fat cheddar cheese |
chili pepper dressing: |
2 tablespoons fat-free mayonnaise |
1 tablespoon fat-free milk |
1 tablespoon sour cream |
1 garlic clove, minced |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/8 teaspoon hot pepper sauce |
1/4 cup chopped green chilies |
Directions:
1. In a large salad bowl, combine the romaine, jicama, tomatoes and cheese. In a small bowl, combine the mayonnaise, milk, sour cream, garlic, oregano, cumin and hot sauce; stir in chilies. Pour over salad and toss to coat. Serve immediately. Yield: 8 servings.
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