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Southwestern Shredded Salad
Source: dLife

A green salad with jicama and carrots stuffed with a chile lemon oil dressing.

Prep Time: 30 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 74.8
Total Carbs 9.4 g
Dietary Fiber 3.3 g
Sugars 4.1 g
Total Fat 3.8 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 280.4 mg
Protein 1.5 g
Sodium 15.4 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Place shredded cucumbers in a strainer and drain for 15 minutes.
  2. Put lettuce leaves in each of 4 small bowls.
  3. Arrange clumps of cucumber, carrot, jicama, and tomatoes on each lettuce leaf.
  4. In a measuring cup, mix lemon juice, olive oil, chile pepper, and garlic.
  5. Drizzle over the salads. Sprinkle with basil and serve.

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