Carrot, Jicama And Orange Salad
| 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)
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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