Asparagus, Jicama, Red Pepper, & Corn Salad
Kathy
SERVES 4 ACTIVE TIME: 20 min TOTAL TIME: 20 min
1 medium (about 1 lb) jicama, peeled, thinly sliced
1 bunch (about 1 lb) asparagus, trimmed, bias cut
1 sweet red pepper, cored, 1-inch dice
2 ears of corn, shucked, kernels removed
3 Tbsp Oil
Sea Salt to taste
Fresh cracked pepper to taste
1. Blanch jicama in boiling salted water 1 min. Add asparagus and
red pepper; blanch 1 min. Add corn; blanch 30 seconds. Drain; place
all in bowl of ice water; drain well.
2. Toss jicama, asparagus, red pepper, and corn with basting oil;
season to taste with salt and pepper.
Vegetables: 1.75 cup(s)
Calories: 200.0 Nutrition Info: Each serving (1 3/4 cups) contains 200
calories, 26 g carbohydrate, (10 g fiber), 5 g protein, 10 g fat, (1 g
saturated fat), 0 mg cholesterol, and 210 mg sodium.