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Ingredientes
- 1/2 c. Vegetable oil
- 3 Tbsp. White wine vinegar
- 1 Tbsp. Chopped shallot
- 1/4 c. Minced fresh cilantro
- 1/4 tsp Grnd cumin Salt to taste Freshly-grnd black pepper to taste
- 1 sm Jicama peeled, julienned
- 1 x Red bell pepper stemmed, seeded, and julienned
- 1 c. Cubed fresh pineapple
- 1/2 c. Fresh cilantro leaves
Direcciones
- Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add in dressing and toss to coat.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 243 | 82% |
| Total Fat 27.44g | 34% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 225mg | 6% |
| Total Carbs 12.13g | 3% |
| Dietary Fiber 5.0g | 17% |
| Sugars 4.63g | 3% |
| Protein 1.07g | 2% |
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