Stephanie Homme and her family in Baton Rouge, Louisiana are real fans of jicama. “It’s a Mexican root vegetable that’s like a cross between a turnip and sweet potato,” she explains. “It’s juicy, sweet and adds crunch and heat to this wonderful salad with feisty Mexican flair.”
Ingredients
- 4 cups torn romaine
- 4 cups julienned peeled jicama
- 2 medium tomatoes, cut into thin wedges
- 1/2 cup shredded reduced-fat cheddar cheese
- dressing
- 1/4 cup chopped green chiles
- 2 tablespoons fat-free mayonnaise
- 1 tablespoon fat-free milk
- 1 tablespoon sour cream
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/8 teaspoon hot pepper sauce
Directions
- Combine first 4 ingredients. In a small bowl, mix dressing ingredients; toss gently with salad. Serve immediately.
