This salad of snow peas, oranges and jícama is sweet, sour and full of crunch.
4 servings, 1 cup each
Active Time: 30 minutes |
Total Time: 30 minutes
4 cups snow peas (about 12 ounces), trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 teaspoon sugar
1/4 teaspoon salt
1/2 small jícama, peeled and cut into matchsticks (about 1 cup; see Tip)
Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Have a bowl of ice water by the stove. Steam snow peas until tender-crisp, about 3 minutes. Transfer the peas to the ice water. Drain.
Cut peels and white pith from oranges. Working over a bowl, cut the segments from surrounding membranes. Squeeze the peels and membranes over the bowl to extract about 3 tablespoons juice before discarding them. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, sugar and salt into the juice. Return the segments to the bowl along with the snow peas and jícama; toss with the dressing.
Per serving :
7 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
17 g Carbohydrates;
3 g Protein;
5 g Fiber;
150 mg Sodium;
302 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fruit, 1 1/2 fat
Tips & Notes
Tip: Jícama is a round root vegetable with brown skin, white flesh and a slightly sweet, nutty flavor. Look for it with other produce.