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

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Nutritional Information

Nutritional analysis per serving (4 servings)

12 grams carbs; 66 calories; 1 gram monosaturated fat; 1 gram fat; 5 grams fiber; 13 milligrams sodium; 2 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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