Jicama and Orange Salad

Preparation:  10 min. Cooking: 0 min. Total: 10 min.
Recipe photo
  • 1/2 Lb jicama , peeled and cut into thin strips
  • 3 oranges , peeled, white pith removed and cut into .25 in. slices
  • 1 Lb garden salad
  • 1 large red onions , thinly sliced
  • 4 Tbsp black olives , drained
  • 4 Tbsp olive oil
  • 1 1/2 Tbsp lemon juice
  • 1/4 tsp cumin seed
  • 1 Cup cool herb croutons
Combine first 5 ingredients in a salad bowl and toss to combine. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Shake vigorously until emulsified. Pour dressing over salad, season with salt and pepper to taste, and toss before serving with croutons.
Calories
280 Cal
Fat
17 g
Carbs
31 g
Protein
4.5 g
Fiber
8.1 g
Sugar
13 g
Cholesterol
0.7 mg
Sodium
230 mg


Nutrients

Fiber     8.1 g
Fat     17 g
Sugar     13 g
Carbs     31 g
Protein     4.5 g
Calories     280 Cal

Fats

Fat, Poly     1.9 g
Fat, Mono     12 g
Fat, Sat     2.6 g
Fat, Trans     0 g
Fat, Percent     54 %

Vitamins

Vitamin, K     210 mcg     170 %
Vitamin, A     8700 IU     290 %
Vitamin, B12     0 mcg     0.6 %
Niacin     1.3 mg     8.4 %
Riboflavin     0.2 mg     15 %
Vitamin, C     90 mg     100 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.2 mg     15 %
Vitamin, E     2.9 mg     20 %
Panto, Acid     0.6 mg     12 %
Choline     36 mg     6.6 %
Thiamin     0.3 mg     21 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     83 mg     12 %
Magnesium     40 mg     9.6 %
Copper     0.2 mcg     18 %
Fluoride     0.4 mcg     10 %
Zinc     0.6 mg     5 %
Cholesterol     0.7 mg     0.2 %
Sodium     230 mg     16 %
Selenium     4.7 mcg     8.6 %
Manganese     0.5 mg     6.4 %
Potassium     570 mg     12 %
Iron     2.2 mg     28 %