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Ingredientes
- 1 c. Jicama -- peeled and Julienned
- 1 c. Watercress -- minced
- 3 c. Torn red leaf lettuce
- 1/2 c. Sliced radishes
- 2 Tbsp. Lime juice
- 1/4 c. Tarragon vinegar
- 1 Tbsp. Honey
- 1/2 c. Soft tofu
- 1 tsp Extra virgin olive oil
- 1 tsp Low-sodium soy or possibly tamari Sauce
- 1 Tbsp. Stone-grnd mustard
- 2 tsp Chopped parsley
- 1/2 tsp Minced fresh thyme
- 1/2 tsp Chopped fresh basil
Direcciones
- 1. In a large salad bowl, toss together jicama, watercress, lettuce, and radishes.
- 2. In a blender puree lime juice, vinegar, honey, tofu, oil, and soy sauce till creamy. Stir in mustard, parsley, thyme, and basil, and pour over salad. Toss well and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 69 | |
| Calories from Fat 20 | 29% |
| Total Fat 2.29g | 3% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 60mg | 3% |
| Potassium 224mg | 6% |
| Total Carbs 9.94g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.82g | 4% |
| Protein 2.53g | 4% |
