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2 jicamas, peeled and julienned
2 red, 2 yellow and 2 orange bell peppers, stemmed, seeded and julienned
1/4 cup chopped fresh cilantro leaves
1/2 cup Lemon Vinaigrette (see recipe below)
7 tablespoons fresh lemon juice
2 tablespoons Dijon mustard (be sure to use a good dijon)
1 teaspoon splenda or your favorite sugar substitute
Salt and pepper, to taste
1/2 cup extra-virgin olive oil
Combine all of the julienned vegetables and the cilantro in a bowl. Toss with the Lemon Vinaigrette and serve.
Combine all ingredients except the olive oil in a small bowl. Whisk in the olive oil until dressing thickens.
Submitted By: Teri (tahtahfn)
Comments: This makes a huge salad. I cut the recipe in half for the two of us.
In comparision to other vegetables, both root and non-root vegetables I believe that jicama would fit into the list of foods to enjoy. I used the following web site to compare nutritional information: http://www.weightlossforgood.co.uk/nutrition