Nutrition per serving may change if servings are adjusted.
2 cloves garlic, unpeeled
¼ cup apple cider
1½ tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
Salt & freshly ground pepper, to taste
2 cups grated jícama
1 cup shredded carrots
1 cup grated Granny Smith apple
Heat a dry, heavy skillet, preferably cast iron, over medium heat. Add garlic, and roast, turning occasionally with tongs, until blackened in spots and soft, about 10 minutes. Peel, removing tough ends.
Combine the roasted garlic, apple cider, oil, vinegar and mustard in a blender or food processor and process until smooth. Season with salt and pepper.
Combine jicama, carrots and apple in a salad bowl. Add dressing and toss to coat. Taste and adjust seasonings.
111 calories;5 g fat(1 g sat); 5 g fiber; 16 g carbohydrates; 1 g protein; 13 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 4,612 IU vitamin A; 17 mg vitamin C; 22 mg calcium; 1 mg iron; 128 mg sodium; 238 mg potassium
Vitamin A (92% daily value), Vitamin C (28% dv)