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Jicama, a tuberous root vegetable, adds both a crunchy texture and a slightly sweet flavor to this fruit-and-vegetable salad. Cut any leftover jicama into sticks for a low-fat snack or to serve on veggie trays.

Jicama-Berry Salad

Romaine leaves and/or white kale
2 cups sliced strawberries
1 cup peeled jicama, cut into thin, bite-size strips
3 tablespoons white wine vinegar
3 tablespoons orange juice
2 shallots, finely chopped
1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
1 tablespoon olive or salad oil
Dash salt-free seasoning blend
Whole strawberries (optional)

1. Line four salad plates with romaine or white kale. Arrange the sliced strawberries and jicama on top of greens.
2. For dressing, in a screw-top jar, combine white wine vinegar, orange juice, shallots, snipped mint, olive or salad oil, and salt-free seasoning blend. Cover and shake well. Drizzle dressing over salads. Garnish each serving with whole strawberries, if desired.

Makes 4 servings.

Nutritional facts per serving: calories: 80, total fat: 4g, saturated fat: 0g, cholesterol: 0mg, sodium: 4mg, carbohydrate: 11g, fiber: 3g, protein: 2g

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.