- Serves: 4
Description
This salad combines jícama, also called Mexican potato, with peppery watercress, crunchy romaine, and several staples of Asian cooking. The result? Greens with an attitude.
Ingredients
Dressing
1 1/2 tablespoons low-salt soy sauce
1 tablespoon white wine vinegar
2 1/2 teaspoons toasted sesame oil
1/2 tablespoon sugar
1 teaspoon chili oil
Salad
1 head romaine, torn into pieces
2 bunches watercress, stems discarded and leaves torn into pieces
6 medium radishes, thinly sliced
1/2 cup matchstick-size jícama strips
4 medium green onions (green and white parts), thinly sliced
1 1/2 tablespoons low-salt soy sauce
1 tablespoon white wine vinegar
2 1/2 teaspoons toasted sesame oil
1/2 tablespoon sugar
1 teaspoon chili oil
Salad
1 head romaine, torn into pieces
2 bunches watercress, stems discarded and leaves torn into pieces
6 medium radishes, thinly sliced
1/2 cup matchstick-size jícama strips
4 medium green onions (green and white parts), thinly sliced
Cooking Instructions
In a small bowl, whisk together the dressing ingredients.
In a large bowl, toss the salad ingredients.
Pour the dressing over the salad. Toss lightly. Serve immediately.
In a large bowl, toss the salad ingredients.
Pour the dressing over the salad. Toss lightly. Serve immediately.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 84
- Total Fat
- 4.5 g
- Saturated Fat
- .5 g
- Polyunsaturated Fat
- 1.5 g
- Monounsaturated Fat
- 2 g
- Sodium
- 169 mg
- Carbohydrates
- 10 g
- Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 2 g
2 vegetable, 1 fat
This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
