Jicama-And-Sun-Dried-Tomato Salad With Champagne Vinaigrette
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
- 12sun-dried tomatoes, julienned
- 1tablespoon chopped cilantro
- â…“teaspoon freshly ground black pepper
- 1tablespoon chopped chives
- 2teaspoons lime juice
- 1tablespoon lemon juice
- 1teaspoon olive oil
- 3tablespoons Champagne vinegar
- 2â…”cups julienned jicama, placed in a bowl of cold water and refrigerated
- 1cup finely shredded radicchio
- 1tablespoon lime zest
Nutritional analysis per serving (4 servings)
66 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 2 grams protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl combine tomatoes, cilantro, pepper, chives, lime and lemon juice, olive oil and vinegar. Refrigerate at least 1 hour. Drain jicama and toss with tomato mixture. Place ¼ cup of the radicchio on each of 4 plates. Arrange a heaping ½ cup of the salad over the radicchio. Garnish with lime zest and serve.
Private Notes
Comments
I didn't have any radicchio on hand. Didn't miss it for this refreshing salad.