Photo of Dos Camino’s Arugula, Jicama and RadishSalad by WW

Dos Camino’s Arugula, Jicama and RadishSalad

1
1
1
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
6
Difficulty
Easy
This recipe is courtesy of Chef Ivy Stark. It’s asimple salad that helps tame the heat from hertacos.

Ingredients

Arugula

6 cup(s), (1.5 L)

Orange(s)

2 medium, Navel, peeled, white pith removed, segmented

Fresh radish(es)

6 medium, watermelon variety, julienned

Uncooked jicama

1½ cup(s), (375 ml) peeled, julienned

Low fat red wine vinaigrette salad dressing

cup(s), (150 ml)

Instructions

  1. Combine all ingredients in a bowl; toss to coat. Serving: 425 ml (1 3/4 cups)

Notes

To cut prep work, sub clementine segments for the orange segments. This recipe by Chef Ivy Stark hasbeen modified for Weight Watchers with permission.