Recipe
Salad
Jicama-Apple Salad
Primary Media
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.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
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 | ||
2 medium red apples, cored and thinly sliced | ||
½ c. assorted mixed greens |
Directions
- Prepare noodles according to package directions; drain and set aside.
- 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.
- 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.