19
Dressing
3 tablespoons fresh
cilantro leaves
3 tablespoons
vegetable oil
3 tablespoons lime
juice
1 teaspoon sugar
1
⁄
4
teaspoon salt
1
⁄
8
teaspoon hot pepper
sauce
Salad
1 large (about 1 lb.)
jicama, peeled
1 small red bell
pepper, halved
lengthwise and
seeded
1
⁄
2
medium cucumber,
halved lengthwise
and peeled, if
desired
1 small seedless
orange, peeled and
halved lengthwise
Position mini bowl and mini blade in work bowl.
Add all dressing ingredients. Process until cilantro is
chopped, 5 to 10 seconds. Set aside.
Cut jicama to fit feed tube. Position reversible
slicing/shredding disc in work bowl to slice. Add
jicama. Process to slice. Remove to medium bowl.
Add bell pepper. Process to slice. Add cucumber.
Process to slice. Add to bowl with jicama. Add
orange to feed tube. Process to slice. Set aside.
Drizzle dressing over jicama mixture. Toss to coat.
Garnish with orange slices.
Yield: 8 servings (
1
⁄
2
cup per serving).
Per serving: About 80 cal, 1 g pro, 9 g carb,
5 g fat, 0 mg chol, 80 mg sod.
Lime Jicama Salad
1
⁄
4
cup sugar
1
⁄
4
cup orange juice
2 tablespoons lime
juice
2 teaspoons chopped
onion
1 teaspoon Dijon
mustard
1
⁄
2
teaspoon salt
2
⁄
3
cup vegetable oil
Position multipurpose blade in work bowl. Add all
ingredients except oil. Process until onion is finely
chopped, about 5 seconds. With machine running,
add oil slowly through feed tube. Process until thick
and creamy, about 5 seconds. Serve over mixed
greens or fresh cut fruit salad.
Yield: 9 servings (2 tablespoons per serving).
Per serving: About 170 cal, 0 g pro, 7 g carb,
16 g fat, 0 mg chol, 140 mg sod.
Sweet Citrus Vinaigrette
