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This salad of snow peas, oranges and jícama is sweet, sour and full of crunch.

Source: EatingWell Magazine, May/June 2010




Ingredient Checklist


Instructions Checklist
  • 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 jicama; toss with the dressing.


Tip: Jícama is a round root vegetable with brown skin, white flesh and a slightly sweet, nutty flavor. Look for it with other produce.

Nutrition Facts

1 cup
139 calories; protein 2.7g; carbohydrates 16.8g; dietary fiber 4.8g; sugars 10.4g; fat 7.2g; saturated fat 1g; vitamin a iu 868.8IU; vitamin c 79.4mg; folate 50.9mcg; calcium 58.2mg; iron 1.6mg; magnesium 26.1mg; potassium 301.7mg; sodium 149.5mg; thiamin 0.2mg; added sugar 1g.

1 vegetable, 1 fruit, 1 1/2 fat