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Jicama is a Mexican tuber or turnip. To prepare for use, remove the peel, including the fibrous flesh directly under the skin. Cut or slice and serve raw or use in place of water chestnuts in recipes.
Once pound jicama yields about three cups chopped or shredded jicama for recipes.
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| Pineapple Turkey Salad |
Ingredients
(4 servings - 220 calories per serving)
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| 1 lb |
turkey breast tenderloins or turkey breast strips |
| 12 |
fresh pineapple wedges |
| 6 cups |
iceberg lettuce (shredded) |
| 1 cup |
jicama (cut into bite-size pieces) |
| 1 cup |
carrots (coarsely shredded) |
| 1 (6oz) carton |
pineapple or tropical flavored fat-free yogurt |
| 2 tbsp |
pineapple juice |
| 1/2 tsp |
curry powder |
| 1/2 tsp |
black pepper |
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- Spray unheated broiler rack with non-stick cooking spray.
- Preheat oven to broil.
- Place turkey and pineapple wedges on broiler rack.
- Broil for 8-10 minutes about 5 inches from heat.
- Turn pineapple once during broiling time.
- Remove from broiler.
- Allow to cool.
- Cut turkey into bite-size strips.
- Arrange lettuce on 4 serving plates.
- Arrange turkey, pineapple, jicama, and carrots atop lettuce.
- In small mixing bowl, combine yogurt, pineapple juice, curry powder, and pepper.
- Blend well.
- Drizzle dressing over salads.
- Serve while chilled.
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