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.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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