Jicama Southwestern Salad
The first time I every had a jicama salad was when Franki was in the NICU. The nurses and doctors encouraged us to go out for lunch each day. We never wanted to leave her and to think of leaving the hospital for even lunch was scary. I cried as we left for lunch and really just wanted to sneak down to the cafeteria and eat again. But, at the insistences of the nurses hubby took me out. Only about 5 minutes away to the quaint downtown. It was May in Chicago, but not quite warm yet. We opted to sit outside at this cute little Mexican place. As I waited for my salad, I prayed or if you really must know I demanded God heal our little girl and fix her lungs. I had set a deadline for God (not sure I would advise this), I wanted to bring my girl home on the following Tuesday. She was born on a Sunday and spend 7 days on oxygen, then 2 additional days in NICU and God delivered we brought her home on that Tuesday, all 5 lbs of the mini me. Now you would never even know she was that small. She's a head taller than the rest of her age group and so bright.
1 cup jicama, cut into match sticks
1 head lettuce, chopped
1 cucumber sliced
1 small red onion, chopped
1 cup grilled chicken, sliced
1 cup shredded swiss cheese (optional)
Southwestern Ranch dressing (Wishbone or Amy's is gluten free)
Mix all together and serve topped with the southwestern ranch dressing.
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