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  • 4servings

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Nutrition Info . . .

NutrientsCellulose
VitaminsB9, C, E, P
MineralsManganese, Silicon, Potassium, Iron, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. FOR DRESSING:

  2. 2 tablespoons 30ml Apricot preserves

  3. 2 tablespoons 30ml Fresh lime juice

  4. 1 tablespoon 15ml Fresh orange juice

  5. 1/2 teaspoon 2 1/2ml Dried hot red pepper flakes

  6. FOR SALAD:

  7. 1/2 lb 227g / 8oz Jicama - peeled and cut into 1/3-inch dice (1 cup)

  8. 1/4 lb 113g / 4oz English cucumber - cut into 3-inch

  9. Dice (1 cup)

  10. 1 Red bell pepper - cut into 1/3-inch

  11. 1/2 cup 31g / 1.1oz Chopped red onion

  12. 4 cups 948ml Shredded romaine

  13. 1 cup 237ml Radish sprouts

  14. 1/3 cup 5 1/3g / 1/5oz Chopped fresh cilantro teaspoons

  15. 1 1/2 teaspoons 7 1/2ml Cumin seeds - toasted

Instructions Jump to Ingredients ↑

  1. Make dressing: Puree dressing ingredients in a blender.

  2. Assemble salad: Just belore serving, toss together salad ingredients, dressing, and salt and pepper to taste.

  3. Each serving about 83 calories and less than 1 gram fat.

  4. S(Formatted by):

  5. "KES on 8/10/00"; AllMagazineRecipes Copyright:

  6. "2000 Conde Nast Publications Inc."

  7. Start to Finish Time:

  8. "0:30"

  9. Per serving: 82 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 15mg Sodium; 5.3g fiber Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;

  10. 1/2 Other Carbohydrates WW Pointed by Mary [mnmpoms@ponyexpress.net]10/24/00

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