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Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing

Nutrition per serving    (USDA % daily values)
CAL
629
FAT
56%
CHOL
3%
SOD
27%

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Ingredients for 4 servings

nonstick cooking spray

16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces

1/2 cup (2 1/2 ounces) pine nuts

1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups)

2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes)

2 teaspoons mild chile powder

1/8 teaspoon ground cayenne pepper (optional)

4 cups mixed baby greens

8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head)

8 orange slices, peeled and seeded

4 fresh figs, sliced in half (optional)

1/4 cup creamy basil dressing

*Use a paring knife, rather than a peeler, to peel the jicama, and be sure to remove the tough, fibrous flesh just below the skin.

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