| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads |
8 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
lb |
Jicama, peeled |
| 1/2 |
c |
Thinly sliced red onion |
| 1/4 |
c |
Orange juice |
| 2 |
tb |
Lime juice |
| 1 |
tb |
Distilled white vinegar |
| 2 |
ts |
Olive or vegetable oil |
| 2 |
tb |
Minced parsley |
| 2 |
tb |
NutraSweet Spoonful |
| 1 |
tb |
Finely chopped shallot or onion |
| 1 |
tb |
Grated orange rind |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
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: 1/8 recipe
Calories...........45 Saturated Fat...Trace Protein...........1 g
Cholesterol......0 mg Carbohydrates.....8 g Fiber............<1 g Total
Fat.........1 g Sodium...........5 mg
DIABETIC FOOD EXCHANGE: 2 vegetables
From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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