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Jicama, Radish, And Pepita Salad

Nutrition per serving    (USDA % daily values)
CAL
610
FAT
199%
CHOL
39%
SOD
21%

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Ingredients for 4 servings

1/2 cup olive oil

1/3 cup chopped fresh cilantro

1 1/2 tablespoons white wine vinegar

1 tablespoon honey

1 1/4 teaspoons ground cumin

1 5-ounce package butter lettuce mix or baby spinach leaves

2 cups diced peeled jicama

1 scant cup thinly sliced radishes (about 8)

1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted

1/2 cup coarsely crumbled queso fresco or Cotija cheese

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