A special side that’s simple to make with just six ingredients.
Jicama-Spinach Salad
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 6
- Ingredients 6
Ingredients
Dressing
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon vegetable oil
Salad
- 1 small jicama (7 to 8 oz)
- Seeds of 1 pomegranate, or 1 1/2 cups sliced fresh strawberries
- 3 cups fresh baby spinach leaves (from 10-oz bag)
Instructions
-
Step1In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
-
Step2Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
-
Step3Just before serving, pour dressing over salad; toss gently to mix.
Nutrition
80
Calories
2 1/2g
Total Fat
0g
Protein
13g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 20
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 15mg
- 1%
- Potassium
- 200mg
- 6%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 9g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 20%
- 20%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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