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80 minutes
Prep: 70 minutes
Cook: 0 minutes
118 calories per serving view nutrition facts
4 servings
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| 1 | cup | red onion | thinly sliced |
| 1 | cup | jicama | julienne cut |
| 5 | cups | romaine leaves | torn, loosely packed |
| 2 | cups | naval oranges | peeled, sliced |
| 1/4 | cup | walnuts | roughly chopped |
| Dressing | |||
| 1/4 | cup | orange juice | fresh |
| 1 | tablespoon | lime juice | fresh |
| 1 1/2 | tablespoons | honey | |
| 1/2 | teaspoon | cumin | |
| 1/2 | teaspoon | red chile powder | |
| 1/2 | teaspoon | salt | |
| 2 | tablespoons | cilantro | finely minced |
Whisk together all dressing ingredients.
Drizzle half the dressing over the onions and jicama.
Refrigerate for at least an hour.
Just before serving, remove onioins and jicama from marinade and toss with the lettuce.
Arrange oranges on top and drizzle the remaining dressing over the salad.
Sprinkle the nuts on top. (optional)
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 304mg | 13% |
| Total Carbohydrate 18.0g | 6% |
| Dietary Fiber 3.0g | 12% |
| Sugars 11.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 1% | Vitamin C | 28% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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