Jicama-Apple Salad

Recipe

Salad
Jicama-Apple Salad

Primary Media

Salad on a bowl with thinly sliced red apples, bell peppers, and mixed greens

User Rating

3.75 out of 5 stars
Rate it:
4 ratings

Recipe Data

4
Servings
30min
Prep
30min
Total

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Description

A simple stack of rice noodles, fresh veggies and apples lightly dressed with a lemon vinaigrette creates a striking salad. Jicama (HEE-kah-mah), a root vegetable with tan skin and white flesh, adds a mild sweetness and crunchy texture.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
6 oz.stir-fry rice noodles
1 tsp.lemon zest
¼ c.fresh lemon juice
2 tsp.Hy-Vee honey
1 tsp.Hy-Vee Dijon mustard
½ tsp.Hy-Vee kosher sea salt
6 tbsp.Hy-Vee canola oil
Hy-Vee black pepper, to taste
¾ c.thinly sliced red onion
1 c.julienned jicama
¾ c.julienned yellow bell pepper
2medium red apples, cored and thinly sliced
½ c.assorted mixed greens

Directions

  1. Prepare noodles according to package directions; drain and set aside.
  2. For dressing, in a small bowl whisk together lemon zest, lemon juice, honey, mustard and salt. Add oil in a slow, steady stream, whisking constantly until dressing is well blended. Season to taste with black pepper.
  3. To arrange salads, divide rice noodles among 4 plates. Top each with red onion, jicama, bell pepper, apple and greens. Serve with dressing.

Nutrition facts

Servings

310 Calories per serving

Amounts Per Serving

  • Total Fat: 21g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 29g
  • Protein: 2g

Daily Values

0%
Vitamin A 25%
0%
Vitamin C 80%
0%
Iron 4%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Summer 2015.