Clementine Jicama Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (first course) servings
- 1/2 teaspoon sugar
- 6 tablespoons olive oil
- 1/4 cup fresh lime juice
- 1/2 teaspoon chopped garlic
- 1 small red onion, thinly sliced
- Carbohydrate 17 g(6%)
- Cholesterol 8 mg(3%)
- Fat 15 g(23%)
- Fiber 5 g(18%)
- Protein 4 g(8%)
- Saturated Fat 3 g(16%)
- Sodium 91 mg(4%)
- Calories 209
Preparation Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl. Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds. Cooks’ notes:•Vinaigrette can be made 4 hours ahead and kept at room temperature. •Clementines, jicama, and onion can be cut 4 hours ahead and chilled.
Preparation Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl. Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds. Cooks’ notes:•Vinaigrette can be made 4 hours ahead and kept at room temperature. •Clementines, jicama, and onion can be cut 4 hours ahead and chilled.
