Ingredients
4 cups torn romaine4 cups julienned peeled jicama2 medium tomatoes, cut into thin wedges1/2 cup shredded reduced-fat cheddar cheeseDRESSING1/4 cup chopped green chiles2 tablespoons fat-free mayonnaise1 tablespoon fat-free milk1 tablespoon sour cream1 garlic clove, minced1 teaspoon dried oregano1/2 teaspoon ground cumin1/8 teaspoon hot pepper sauce
Preparation
Combine first 4 ingredients. In a small bowl, mix dressing ingredients; toss gently with salad. Serve immediately.
