Marinated Beet And Jicama Salad Recipe - Cooking Index
Marinated Beet And Jicama Salad Recipe - Cooking Index
| 1 | Sliced beets - (15 oz) - drained | |
| 4 | Scallions - thinly sliced | |
| 3 tablespoons | 45ml | Fat-free raspberry vinaigrette salad |
| Dressing | ||
| 1/2 cup | 73g / 2.6oz | Diced jicama* |
| 4 cups | 948ml | Torn romaine lettuce |
* Jicama (HEE-ca-ma), a crispy, tuberous vegetable similar to water chestnuts in taste and texture, can be found in most supermarkets and Latino grocery stores.
In a medium bowl, combine the beets, scallions and salad dressing; refrigerate, covered, until the flavors are blended, at least 1 hour.
Stir in the jicama. Place 1 cup of the lettuce on each of 4 plates. Top with the beet mixture.
This recipe yields 4 servings.
Per Serving: 52 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 237 mg Sodium, 12 g Total Carbohydrate, 3 g Dietary Fiber, 2 g Protein, 41 mg Calcium.
Serving Provides: 2 Fruit/Vegetables.
Points Per Serving: 0.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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