spinach and jicama salad

[Guest guest]

serve with a bowl of brown rice with beans

 

 

* Exported from MasterCook *

 

Mexican Spinach Salad

 

Recipe By :Healthy Mexican Cooking

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DRESSING:

6 ounces nonfat plain yogurt

1/3 cup cilantro -- stems removed

1 clove garlic

1 Serrano pepper

1/4 teaspoon salt

SALAD:

10 ounces fresh spinach -- washed, patted dry

4 green onions -- chopped

1/2 small jicama; peeled -- cut into thin slices

12 cherry tomatoes -- halved

 

Add yogurt, cilantro, garlic, chile and salt to blender or food processor. Blend

for 45-60 seconds.

 

Tear spinach into bite-sized pieces and add to other vegetables in a large bowl.

Toss gently.

 

Serve with cilantro yogurt dressing on the side.

 

Nutrient Analysis, 1 serving: 50 Calories, tr Fat, 3 g Fiber, 250 mg Sodium, 0 g

Sat Fat, 1 mg Cholesterol. Exchange: 1 vegetable

 

Source:

" Healthy Mexican Cooking: Authentic Low-Fat Recipes by Velda de la Garza, MS,

RD. "

Copyright:

" 1995, 1997 "

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Per Serving (excluding unknown items): 63 Calories; trace Fat (5.8% calories

from fat); 4g Protein; 12g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol;

158mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat

Milk.

 

NOTES : This salad is rich in Vitamin A.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3794 0

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