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Carrot-jicima Salad

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

INGREDIENTS

2 c Shredded carrots
2 c Shredded jicima
1/4 c Red onion, thinly sliced
1 1/2 T Orange juice
1 T Fresh lime or lemon juice
1 1/2 t Red wine vinegar
ds Pepper
1/2 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 28
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 37.1mg
Potassium: 147.4mg
Carbohydrates: 5.3g
Fiber: 1.2g
Sugar: 2.3g
Protein: <1g


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