Thursday, January 15, 2009

Arugula, Clementine, and Jicama Salad with Balsamic Reduction

This is the last lunch entry for today - a lovely and bright salad of arugula, clementine, jicama, and balsamic reduction. It's very tasty, and easy on the waistline. The flavors and textures are all vastly different yet seem to compliment each other perfectly. I've listed quantities here for two salads (or salad for two) but feel free to fiddle as you like.

Arugula, Clementine, and Jicama Salad with Balsamic Reduction
Serves: 2
  • 2 cups arugula
  • 1 clementine, peeled and segmented with each segment sliced in half length-wise and seeds removed
  • 1 medium jicama, peeled
  • 2 tablespoons balsamic reduction
  • salt and pepper to taste
  1. Super simple! Layer the ingredients as listed and drizzle with balsamic reduction. Season with salt and pepper to taste and enjoy.
Per Serving:
  • 168, 5 cal from fat, 1g fat, 0g sat fat, 0g trans fat, 0mg cholesterol, 23 mg sodium, 38g carbs, 17g dietary fiber, 13g sugars, 3g protein
  • eGL: 8
  • Weight Watcher points: 3
This salad has no saturated fat or cholesterol and is very low in sodium. It is also a good source of vitamin K and potassium, and a very good source of dietary fiber and vitamin C.

Though I haven't tried it, I imagine it would great with all sorts of fruits when clementines aren't in season. Strawberries, watermelon, grapes - you name it! Extremely simple and refreshingly delicious.


Nicole ( said...

Mmmmmm, this sounds tasty. I looove jicama.

Jeni Treehugger said...

I had to look up what jicama was, never heard of it before. That Salad sounds yum anyway!!

jessy said...

sweet jeebus, mmmmmmmm! i love it all, Marni! arugula is one of my favs, and i've been looking for a good way to use jicama, too! i love the crunch it offers! you know me, got some balsamic reduction whipped up in a jar - totally gonna have to try this one, too! i love your lunch recipes! hells yeah!

allularpunk said...

all of these lunches sound supremo, marni! i've seen those noodle-things at my health food store and never bought them...but have always wondered. i'll definitely give them a try, as 40 cals per package for lunch sounds a-ok with me. and both of the salads sound so good! i've made one vegan ceasar salad and loooved it, though the dressings hurt my mouth because they're so acidic (oh well). this arugula salad sounds yummo too! i've only had jicama once and loved it, but the one time i actually bought it myself, i didn't know what to do with it and it went bad. now i have something to put it in! thanks for all the awesome suggestions :)

Kitchen Gadget Girl said...

love the salad recipe - my satsuma mandarin tree is going nuts, and this salad would certainly help use up some of my bounty. Speaking of nuts, do you think some toasted pecans or pine nuts would be appropriate?