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Place seed in single layer on baking sheet. Bake at 350°F for 5 min. or until golden brown.
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.
Toss up a taste of summer! This flavorul salad features jicama, a good source of vitamin C, and carrots, an excellent source of vitamin A.
* 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.