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Ingredientes
- 1/2 lb Jicama, peeled, cut into strips Spicy Lime Dressing *
- 1 head Boston lettuce leaves, rinsed and crisped
- 2 x Oranges, peeled and cut into rounds
- 1 x Tomato, cut into rounds
- 1 x Red bell pepper, cut into strips
- 8 3/4 ounce Kidney beans, liquid removed
- 1/2 c. Whole natural almonds, toasted *
- 1/4 c. Thinly sliced green onions
- 2 Tbsp. Minced cilantro
- 1 x Avocado
Direcciones
- Toss jicama with Spicy Lime Dressing in large bowl; let stand 20 min.
- Line serving platter with lettuce leaves. Toss remaining ingredients, except avocado, with jicama and dressing; arrange in center of serving platter. Peel, pit and cut avocado into quarters; fan quarters and place on salad to serve.
- Servings: 6
- * See separate recipe.
- * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning. Note which almonds will continue to brown slightly after removing from oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 113 | |
| Calories from Fat 45 | 40% |
| Total Fat 5.2g | 7% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 128mg | 5% |
| Potassium 382mg | 11% |
| Total Carbs 13.62g | 4% |
| Dietary Fiber 6.4g | 21% |
| Sugars 2.9g | 2% |
| Protein 4.35g | 7% |
