Recipe information
Total Time
30 minutes
Ingredients
For dressing
2 tablespoons apricot preserves
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1/2 teaspoon dried hot red pepper flakes
For salad
1/2 lb jícama, peeled and cut into 1/3-inch dice (1 cup)
1/4 lb English cucumber, cut into 1/3-inch dice (1 cup)
1 red bell pepper, cut into 1/3-inch dice
1/2 cup chopped red onion
4 cups shredded romaine
1 cup radish sprouts
1/3 cup chopped fresh cilantro
1 1/2 teaspoons cumin seeds, toasted
Preparation
Make dressing:
Step 1
Purée dressing ingredients in a blender.
Assemble salad:
Step 2
Just before serving, toss together salad ingredients, dressing, and salt and pepper to taste.
Nutrition Per Serving
Each serving about 83 calories and less than 1 gram fat
#### Nutritional analysis provided by Gourmet
