Jicama Salad
(Salad/Side)

INGREDIENTS

4 oranges
2 cups (1/2-inch) julienne-cut peeled jicama
1 cucumber (about 1/2 pound), peeled, halved lengthwise, seeded, and thinly sliced
2 cups cubed peeled cantaloupe
1/2 cup vertically sliced red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon hot chili powder

DIRECTIONS

Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup orange juice. Discard membranes.

Place the orange sections, jicama, and next 5 ingredients (jicama through mint) in a large bowl. Combine the reserved orange juice, fresh lime juice, salt, and chili powder. Pour juice mixture over jicama mixture, and toss gently. Cover and chill 2 hours.

Calories: 70 (4% from fat). Fat: 0.3g (sat 0.1g, mono 0.1g, poly 0.1g). Protein: 1.6g. Carbohydrate: 17g. Fiber: 4.2g. Cholesterol: 0.0mg. Iron: 0.6mg. Sodium: 156mg. Calcium: 45mg.

SERVINGS: 8 (serving size: 1 cup)

Recipe from Cooking Light, MAY 1999.