Chili-lime Radish and Jicama Salad
Source: mymagazine.us
Place jicama, carrots, and radishes in a serving bowl. In a separate bowl, whisk vinegar and slowly add oil. Add corriander, chili powder, lime zest, and salt; whisk until combined. Pour vinaigrette over vegetables and mix well.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 100 | ||
Calories from Fat: 82 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 25mg | 1 % | |
Potassium 149.3mg | 4 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 2.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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