Jicama, Queso Fresco and Chile Ancho Salad

Name: Jicama, Queso Fresco and Chile Ancho Salad
Prep time: 15 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 to 2 ancho dried chiles, seeded, cut 1x1/4 inch; 1 cup roasted garlic Italian vinaigrette* (from 12-oz bottle); 1 bag (5 oz) mixed greens or hearts of romaine; 1 small jicama, peeled, cut 1x1/2 inch; 2 cups grape tomatoes; 1 small cucumber, unpeeled (or peeled decoratively), sliced; 6 oz queso fresco cheese, crumbled or cut into 1/2-inch cubes; 1/2 teaspoon salt

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Prep 15 min
Total 2 hr 20 min
Ingredients 8
Servings 8

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A delicious combination of jicama, romaine, tomatoes and dried ancho chile--excellent for a party!

by Qué Rica Vida Cocina

Updated Mar 24, 2014

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Ingredients

1 to 2 ancho dried chiles, seeded, cut 1x1/4 inch
1 cup roasted garlic Italian vinaigrette* (from 12-oz bottle)
1 bag (5 oz) mixed greens or hearts of romaine
1 small jicama, peeled, cut 1x1/2 inch
2 cups grape tomatoes
1 small cucumber, unpeeled (or peeled decoratively), sliced
6 oz queso fresco cheese, crumbled or cut into 1/2-inch cubes
1/2 teaspoon salt

Directions

1

In small bowl, mix ancho chile strips and vinaigrette. Cover and refrigerate about 2 hours or until chiles are soft (the longer in advance it is made, the spicier it becomes).
2

Meanwhile, in large bowl, stir romaine, jicama, tomatoes, cucumber, cheese and salt; toss in vinaigrette mixture. Serve immediately.

Expert Tips

tip 1
The vinaigrette mixture can be prepared the night before. However, it will become more spicy the longer the time is before serving.
tip 2
*Some grocery stores carry the vinaigrette in the refrigerated produce area.
tip 3
If desired, serve the vinaigrette on the side.

Nutrition Information

190 Calories, 14g Total Fat, 4g Protein, 11g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 3 1/2g; 17%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 870mg; 36%

Potassium: 230mg; 7%

Total Carbohydrate: 11g; 4%

Dietary Fiber: 3g; 13%

Sugars: 7g

Protein: 4g

% Daily Value*:

Vitamin A: 45%; 45%

Vitamin C: 10%; 10%

Calcium: 15%; 15%

Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

A delicious combination of jicama, romaine, tomatoes and dried ancho chile--excellent for a party!