Crunchy jicama and melon salad

Yield: 6 Servings

Measure Ingredient
½ medium Jicama; Cut Into Julienne Strips; About 1 1/2 Cups
½ medium Cantaloupe; Cut Into 1/2- Inch Cubes, About 1 1/2 Cups
2 tablespoons Fresh Mint Leaves; Chopped OR
2 teaspoons Dried Mint Leaves; Crushed
1 teaspoon Grated Lime Peel
3 tablespoons Lime Juice
1 teaspoon Honey
¼ teaspoon Salt

Mix all of the ingredients in a glass or plastic bowl, tossing to coat.

Cover and refrigerate for about 2 hours or until well chilled.

Nutritional Information Per Serving: Calories: 35 Protein: 1 Gram Carbohydrates: 8 Grams Fat: 0 Grams Cholesterol: 0 Milligrams

Sodium: 95 Milligrams Potassium: 190 Milligrams Posted by: Rich Harper

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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