JÃcama, Radish, and Pepita Salad
For a main-course salad, add some grilled shrimp or chicken and diced papaya.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
American
Mexican
Salad
Vegetable
Appetizer
Side
No-Cook
Picnic
Backyard BBQ
Radish
Summer
JÃcama
Lettuce
Seed
Bon Appétit
Vegetarian
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1/2 cup olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 1/4 teaspoons ground cumin
- 1/3 cup chopped fresh cilantro
- Carbohydrate 14 g(5%)
- Cholesterol 11 mg(4%)
- Fat 36 g(56%)
- Fiber 5 g(20%)
- Protein 8 g(16%)
- Saturated Fat 7 g(33%)
- Sodium 160 mg(7%)
- Calories 400
Preparation Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.
Preparation Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.
