Orange Jicama Watercress And Olive Salad
|Navel oranges||4 , peeled|
|Jicama||8 Ounce, peeled and cut into fine julienne strips to make about 2 cups|
|Greek olives||1⁄3 Cup (5.33 tbs), pitted and coarsely chopped|
|Watercress||2 1⁄2 Bunch (250 gm), thick stems removed (1 Large Bunch)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Bibb lettuce head||2 Large, washed and dried well|
Cut the oranges crosswise into 1/4 inch slices.
Add the jicama, chopped olives, and watercress.
Pour on the olive oil, season with salt and pepper, and toss gently.
Line 6 salad plates with lettuce leaves.
Divide the salad among the plates
Serving size: Complete recipe
Calories 1663 Calories from Fat 1085
% Daily Value*
Total Fat 116 g179.2%
Saturated Fat 8.1 g40.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1099.1 mg45.8%
Total Carbohydrates 142 g47.5%
Dietary Fiber 39.5 g157.9%
Sugars 78.4 g
Protein 24 g47.6%
Vitamin A 650.1% Vitamin C 1079.4%
Calcium 96.4% Iron 75.1%
*Based on a 2000 Calorie diet