Jicama Salad with Citrus-Poppy Vinaigrette
Ingredients:
For Salad:
1 medium jicama (about 2 lbs.), peeled and cut into 1 inch
matchsticks
4-5 carrots (1 lb.), peeled and cut into 1 inch matchsticks
1 bunch watercress (about 3 oz.), roughly chopped
For Citrus-Poppy Vinaigrette:
½ cup boling water
2 Bigelow®
Orange & Spice Tea Bags and 2 Bigelow®
I Love Lemon Herb Tea Bags
2 tablespoons unseasoned rice vinegar
¼ cup canola oil
½ teaspoon salt
Freshly ground pepper
Dash of sugar
1 clove garlic, finely minced and mashed into a paste
1 teaspoon poppy seeds
Yield: Serves 4-6
Instructions:
This colorful salad is extra crunchy and full of flavor,
thanks to a bright vinaigrette which combines two popular
Bigelow® Herbal Teas. Jicama is found in the produce section of
the grocery store and needs only to be peeled before enjoying its
fresh, apple-scented interior.
Place the chopped jicama, carrots, and watercress in a large
bowl and set aside.
Make the vinaigrette.
Place tea bags in boiling water and allow to steep for at least
5 minutes.
Pour ¼ cup of the prepared tea into a small bowl. Add
rice vinegar to tea.
While constantly whisking, add canola oil in a steady stream.
Add salt, pepper, sugar and garlic and whisk to combine, forming an
emulsion.
Add poppy seeds to vinaigrette and pour over jicama salad. Serve
chilled or at room temperature.
Nutritional Information:
Per Serving: 1/6 of recipe (273g)
| Nutritional
Information Per Serving |
Percent of Daily
Value |
| Calories |
165 |
|
8% |
| Protein |
2 |
grams |
4% |
| Carbohydrate |
20 |
grams |
7% |
| Total Fat |
10 |
grams |
15% |
| Alcohol |
0 |
grams |
| Cholesterol |
0 |
milligrams |
0% |
| Saturated Fat |
0.7 |
grams |
4% |
| Monounsaturated Fat |
6 |
grams |
| Polyunsaturated Fat |
3 |
grams |
| Trans Fatty Acid |
0 |
grams |
| Total Dietary Fiber |
0 |
grams |
35% |
| Total Sugar |
9 |
grams |
|
| Percentage of Calories
|
| Protein |
5% |
| Carbohydrate |
45% |
| Total Fat |
50% |
| Alcohol |
0% |
| Vitamins & Mineral
|
| Sodium |
262 |
milligrams |
11% |
| Potassium |
478 |
milligrams |
14% |
| Vitamin A |
1127 |
Retinol Equivalent |
225% |
| Vitamin C |
38 |
milligrams |
64% |
| Calcium |
64 |
milligrams |
6% |
| Iron |
1 |
milligrams |
6% |
| Vitamin D (ug) |
0 |
micrograms |
0% |
| Thiamin |
0.09 |
micrograms |
6% |
| Riboflavin |
0.1 |
milligrams |
6% |
| Niacin |
1 |
milligrams |
5% |
| Pyridoxine (Vitamin B6) |
0.2 |
milligrams |
9% |
| Folic Acid |
31 |
milligrams |
8% |
| Cobalamin (Vitamin B12) |
0.2 |
micrograms |
0% |
| Nutritional Recipe
Features |
| Low in Cholesterol |
| Sugar Free |
| High in Fiber |
| Gluten-free |
| Good Source of Potassium |
| Dairy Free |
| Soy Free |
| No Trans Fat |