Jicama, carrots and celery give this summer salad its crunchy credentials. And for the dressing? We went for a creamy ranch with a jalapeño kick.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Lite Ranch Dressing
3 fresh jalapeño pepper s, halved, seeded
1/4 cup cilantro leaves
2 Tbsp. lime juice
1 medium jicama, peeled, cut into matchstick pieces
1 large carrot, peeled, cut into matchstick pieces
2 stalks celery, cut into matchstick pieces
8 cherry tomatoes, quartered
3 cups torn lettuce
1 Tbsp. sesame seed, toasted (optional)
Add To Shopping List
Let's Make It
Place dressing, jalapeno peppers, cilantro and lime juice in blender or food processor container; cover. Process until smooth.
Toss jicama, carrots, celery and tomatoes in large bowl. Add dressing mixture; mix lightly.
Cover large platter with lettuce; top with vegetable mixture. Sprinkle with sesame seed.
How to Toast Sesame Seed
Place seed in single layer on baking sheet. Bake at 350°F for 5 min. or until golden brown.
How to Peel Jicama
Use vegetable peeler or small paring knife to remove thin brown skin from jicama to reveal white interior. Cut jicama in half; place, cut-sides down, on cutting board. Cut into thin slices or matchstick pieces with chef's knife or mandolin.
Substitute fresh spinach leaves for the torn lettuce.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.