Carrot, Jicama And Orange Salad

I still can hardly believe it. I, with shriveled, bent fingers, atrophied muscles, gnarled knees, and no feeling from the shoulders down, will one day have a new body, light, bright, and clothed in righteousness—powerful and dazzling. Can you imagine the hope this gives someone spinal-cord injured like me? Or someone who is cerebral palsied, brain-injured, or who has multiple sclerosis? Imagine the hope this gives someone who is manic-depressive. No other religion, no other philosophy promises new bodies, hearts, and minds. Only in the Gospel of Christ do hurting people find such incredible hope.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables		Appetizers, Fruits, Posted, Vegetables	6	Servings

INGREDIENTS

1	lb	Jicama
3		Carrots
2		Oranges, Or Tangerines
2		Limes
1	t	Chili Powder
1/2	t	Salt

INSTRUCTIONS

Peel the jicama and cut into spears. Peel the carrots and cut into
sticks. Peel the oranges, then separate into sections. Cut 1 lime  into
wedges. Arrange the jicama, carrots and orange sections on a  platter.
Garnish with the lime wedges. Squeeze the juice from the  other lime
over the fruits and vegetables. Dust with chili powder and  salt. Serve
slightly chilled or at room temperature.  Recipe by: 5 in 10 Appetizer
Cookbook  Posted to MC-Recipe Digest by Meg Antczak
<meginny@frontiernet.net>  on Mar 17, 1998

A Message from our Provider:

“God grades on the cross, not the curve.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 84 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 236.7mg Potassium: 384.8mg Carbohydrates: 21.1g Fiber: 6.2g Sugar: 11g Protein: 1.7g