Measure out a heaping cup for the salad into a large mixing bowl, and store the leftover
jicama sticks in an airtight glass jar in the fridge, covered in water (will keep for a week).
In those which do not have a salad bar (which is most of them) we offer a different fresh vegetable, cut up and in individual servings, several days a week — baby carrots, jicama, zucchini sticks, cucumber, celery — and new this year, sitting right on the mainline is a bin with a plex dome on top that holds fresh dark leafy greens like romaine, or broccoli, once a wee
In those which do not have a salad bar (which is most of them) we offer a different fresh vegetable, cut up and
in individual servings, several days a week — baby carrots, jicama, zucchini sticks, cucumber, celery — and new this year, sitting right on the mainline is a bin with a plex dome on top that holds fresh dark leafy greens like romaine, or broccoli, once a wee
in individual servings, several days a week — baby carrots,
jicama, zucchini
sticks, cucumber, celery — and new this year, sitting right on the mainline is a bin with a plex dome on top that holds fresh dark leafy greens like romaine, or broccoli, once a week.
Pile on a plate with raw veggies — I like cucumber slices,
jicama sticks, green pepper strips, and carrots because they're cool and sweet
in contrast to the spicy tuna.