Rob and Lisa's Island-Escape Salad

20 4 servings, 2-1/2 cups (625 mL) each
Recipe By
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Prep Time
20
min.
Total Time
20
min.
Servings

4 servings, 2-1/2 cups (625 mL) each

What You Need

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Make It

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  • Preheat greased grill to medium-high heat. Grill fruit 3 min. on each side or until lightly browned on both sides.
  • Cut fruit into 2-inch sticks; place in large salad bowl.
  • Add greens, jicama and tomatoes; toss lightly. Drizzle with dressing just before serving.

Food Facts

Jicama is a legume which grows underground. Often called a Mexican potato, it is crunchy like a water chestnut and commonly added raw to salads. Shop for jicama in the produce section of most larger grocery stores. To prepare, remove the peel, including the fibrous flesh that is under the skin. Then, cut or slice the jicama before using as directed.

Food Facts

Grilling caramelizes the natural sugars in the fruit.

How to Grill

Allow 30 to 40 min. for charcoal coals to be ready for outdoor grilling. The coals are ready when covered with a fine, gray ash. If the fire is too hot, carefully use tongs to spread out the coals. Or, for a hotter fire push the coals closer together.

Servings

  • 4 servings, 2-1/2 cups (625 mL) each

Healthy Living

  • Healthy Living

Nutrition Bonus

This fruit and veggie packed salad is an excellent source of both vitamin's A and C.

Nutritional Information

Serving Size 4 servings, 2-1/2 cups (625 mL) each
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 7g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 170mg
Carbohydrate 23g
Dietary fibre 4g
Sugars 16g
Protein 2g
   
Vitamin A 30 %DV
Vitamin C 60 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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