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Ingredientes
- 1 bn radishes, trimmed and sliced
- 2 c. jicama, peeled and sliced
- Â Â (see Note)
- 3 lrg seedless oranges, peel & section
- 6 ounce pitted Greek olives, sliced
- Â Â Lettuce leaves
- 1/2 tsp sugar
- 1 tsp dry mustard
- 1/2 tsp salt
- 1 tsp crushed pequin chile
- 2 Tbsp. white wine vinegar
- 1/2 c. extra virgin olive oil
Direcciones
- Note: If you don't use the jicama right away, sprinkle a little lemon juice over it to keep it from turning dark.
- Combine the radishes, jicama, oranges, and olives in a salad bowl. Mix together the sugar, mustard, salt, chile, and vinegar, then slowly whisk in the oil. Pour over the salad, toss lightly, and then place on a bed of lettuce on individual salad plates.
- SERVING SUGGESTIONS: You can serve this salad at room temperature or possibly refrigeratein the refrigerator for 30 min to 1 hour before serving. This salad makes an excellent accompaniment to chicken with steamed squash or possibly baked potato.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 4 servings | |
| Calories 365 | |
| Calories from Fat 278 | 76% |
| Total Fat 31.35g | 39% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 697mg | 29% |
| Potassium 373mg | 11% |
| Total Carbs 21.57g | 6% |
| Dietary Fiber 7.2g | 24% |
| Sugars 11.6g | 8% |
| Protein 2.21g | 4% |
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