Directions:
- Combine salad greens, jicama, onion, and tomatoes in a large bowl and set aside. In a blender, combine mayonnaise, sour cream, lime juice, jalapeno pepper, garlic and cumin blend until smooth. Just before serving pour dressing over salad. Toss and serve. Jicama has the texture of a radish or turnip but is subtlety sweet. We became hooked on jicama a few months ago when they were readily available in one of the local grocery stores. Just when we decided that jicama was wonderful, and was great in almost any type of salad, this store stopped carrying them and now we can't find them anywhere. If you cannot find jicama in your local supermarket you may substitute sliced water chestnuts. BTW, the dressing in this recipe is really good. The flavors of the lime juice, pepper, garlic and cumin really go well together.
- The Skinny: Use low fat mayo and sour cream in the dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1418.69 Kcal (5940 kJ) | ||
| Calories from fat | 1234.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 137.15g | 211% | |
|---|---|---|---|
| Cholesterol | 126.82mg | 42% | |
| Sodium | 2395.9mg | 100% | |
| Potassium | 575.11mg | 12% | |
| Total Carbs | 36.8g | 12% | |
| Sugars | 24.19g | 97% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 9.01g | 18% | |
| Vitamin C | 34mg | 57% | |
| Iron | 1.3mg | 7% | |
| Calcium | 174mg | 17% | |
| Amount Per 100 g | |||
| Calories | 267.67 Kcal (1121 kJ) | ||
| Calories from fat | 232.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.88g | 211% | |
|---|---|---|---|
| Cholesterol | 23.93mg | 42% | |
| Sodium | 452.04mg | 100% | |
| Potassium | 108.51mg | 12% | |
| Total Carbs | 6.94g | 12% | |
| Sugars | 4.56g | 97% | |
| Dietary Fiber | 1.24g | 26% | |
| Protein | 1.7g | 18% | |
| Vitamin C | 6.4mg | 57% | |
| Iron | 0.3mg | 7% | |
| Calcium | 32.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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