Jicama-And-Sun-Dried-Tomato Salad With Champagne Vinaigrette

Ingredients

• 12 sun-dried tomatoes, julienned
• 1 tablespoon chopped cilantro
• ⅓ teaspoon freshly ground black pepper
• 1 tablespoon chopped chives
• 2 teaspoons lime juice
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 3 tablespoons Champagne vinegar
• 2 ⅔ cups julienned jicama, placed in a bowl of cold water and refrigerated
• 1 cup finely shredded radicchio
• 1 tablespoon lime zest

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    65 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 1 gram protein; 21 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. In a small bowl combine tomatoes, cilantro, pepper, chives, lime and lemon juice, olive oil and vinegar. Refrigerate at least 1 hour. Drain jicama and toss with tomato mixture. Place 1/4 cup of the radicchio on each of 4 plates. Arrange a heaping 1/2 cup of the salad over the radicchio. Garnish with lime zest and serve.

1 hour 15 minutes