Name: Carrot-Jicima Salad
Ingredients: 2 c Shredded carrots; 2 c Shredded jicima; 1/4 c Red onion -- thinly sliced; 1 1/2 tb Orange juice; 1 tb Fresh lime or lemon juice; 1 1/2 ts Red wine vinegar; ds Pepper; 1/2 ts Dried tarragon or cilantro

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Mexican	Salads, Vegetables, Low fat	6	Servings

INGREDIENTS

2	c	Shredded carrots
2	c	Shredded jicima
1/4	c	Red onion — thinly sliced
1 1/2	tb	Orange juice
1	tb	Fresh lime or lemon juice
1 1/2	ts	Red wine vinegar
	ds	Pepper
1/2	ts	Dried tarragon or cilantro

INSTRUCTIONS

Combine  carrots, jicima, and onion in a large bowl.  Set aside. Combine
the rest of the ingredients, stirring well.  Add to carrot mixture and toss
gently to coat.  Cover and chill before serviing.  Makes 6 servings each a
little less than 3/4 cup.
per serving:  36 Kacal  0.1g fat (0g sat fat) 3% CFF  15mg Na  3.1g fiber
(0.8g PRO/ 0.1FAT/ 8.4g CHO)
Recipe By     : =20
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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