CAROLYNN’S PANTRY

Blueberry and 
Jicama Salad

Dressing:
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1 shallot, minced

Salad:
1 package (5 ounces) baby romaine lettuce leaves
11/2 cups fresh blueberries
1 jicama, peeled and cut into 1/2-inch cubes
1/3 cup chopped pecans, toasted
1 package (3½ ounces) crumbled reduced-fat feta cheese

In small bowl combine dressing ingredients, whisk until well combined.  Set aside.
In large bow, add lettuce and remaining ingredients; toss gently to combine.
Drizzle dressing over salad; toss gently to coat.

Makes 6 servings
Cal…184   Fat…9 g   Carbs…9 g   Fiber…8 g   Protein…5g