Here's a low fat jicama salad for you. Hope you enjoy it!
Karen
mailto:horndos@xxxxxxx
* Exported from MasterCook *
Jicama Salad
Recipe By : Cooking Light, April 1999
Serving Size : 8 Preparation Time :0:00
Categories : Salads Mexican/Southwestern
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oranges
2 cups julienne-cut peeled jicama -- (1/2-inch)
1 cucumber -- (about 1/2 pound),
-- peeled, halved length wise,
-- seeded and thinly sliced
2 cups cubed peeled cantaloupe
1/2 cup vertically sliced red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon hot chili powder
1. Peel and section oranges over a bowl; squeeze membranes to extract
juice. Set sections aside; reserve 1/4 cup orange juice. Discard
membranes.
2. Place the orange sections, jicama, and next 5 ingredients (jicama
through mint) in a large bowl. Combine the reserved orange juice, fresh
lime juice, salt, and chili powder. Pour juice mixture over jicama mixture,
and toss gently. Cover and chill 2 hours. Yield: 8 servings (serving size:
1 cup).
CALORIES 70 (4% from fat); FAT 0.3g (sat 0.lg. mono 0.1g, poly O.lg);
PROTEIN 1.6g; CARB 17g; FIBRE 4.2g; CHOL 0mg; IRON 0.6mg; SODIUM 156mg; CALC
45mg
Converted by MC_Buster. KES_24 May 99
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Jennifer Johnson wrote:
> I have questions concerning jicama. I have seen it talked about in the
> past. I bought a jicama root at the store to use on salad, but I am still
> not totally sure what to do with it. :)
> If I am correct, you eat it raw? Do you have to peel it? What other salad
> toppings is it good with?
>