Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 1 pounds | Jicama, peeled |
| ½ cup | Thinly sliced red onion |
| ¼ cup | Orange juice |
| 2 tablespoons | Lime juice |
| 1 tablespoon | Distilled white vinegar |
| 2 teaspoons | Olive or vegetable oil |
| 2 tablespoons | Minced parsley |
| 2 tablespoons | NutraSweet Spoonful |
| 1 tablespoon | Finely chopped shallot or onion |
| 1 tablespoon | Grated orange rind |
| ⅛ teaspoon | Pepper |
Plain and simple, this is just about the freshest tasting salad you can make. And it's the easiest too. just cut up the vegetables and toss with citrus dressing.
CUT JICAMA into thick julienne strips; combine jicama and red onion in serving bowl.
COMBINE REMAINING INGREDIENTS in covered jar; shake to mix. Pour dressing over jicama and toss.
NUTRITIONAL INFORMATION
Serving Size: ⅛ recipe
Calories...........45 Saturated Fat...Trace Protein..........⅒ g Cholesterol......0 mg Carbohydrates....⅘ g Fiber............<1 g Total Fat........⅒ g Sodium..........½ mg DIABETIC FOOD EXCHANGE: 2 vegetables From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg