Freshen up basic salad greens with mangos, cilantro and crushed tortilla chips. Top with KRAFT Southwest Ranch Dressing for a tangy finish.
What You Need
Original recipe yields 8 servings
1 pkg. (10 oz.) torn romaine lettuce
1 cup matchlike jicama sticks (2 inch)
1 fresh mango, chopped
1/2 cup sliced radishes
1/4 cup slivered red onion s
1/2 cup KRAFT Southwest Ranch Dressing
1/2 cup coarsely crushed tortilla chips
2 Tbsp. chopped fresh cilantro
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Let's Make It
Combine all ingredients except dressing, crushed chips and cilantro.
Drizzle with dressing; top with chips and cilantro.
Jicama is a legume which grows underground. Often called a Mexican potato, it is crunchy like a water chestnut and is commonly added raw to salads. Shop for jicama in the produce section of most larger grocery stores. To prepare, remove the peel, including the fibrous flesh that is under the skin, then cut or slice the jicama as desired.
Jicama is a relative of the potato that is commonly used in Latin dishes. A versatile vegetable, jicama can be enjoyed raw or cooked. When eaten raw, it tastes a bit like an apple; when cooked, it takes on the flavor of the food it is accompanying. Add jicama to your cooking repertoire for a good source of fiber and an excellent source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1-1/4 cups each
* 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.