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Jicama Salad

Categories:
low fat, salads/dressings

4 oranges; peeled, sectioned
1 orange; juiced
2 cups jicama; peeled, julienned
1 cucumber; peeled, sliced thin
2 cups cantaloupe; peeled, cubed
1/2 cup red onion; sliced thin rounds
1/4 cup chopped cilantro or parsley
2 tablespoons fresh mint
1/2 teaspoon hot chili powder
1/4 cup lime juice

Peel and section oranges over a bowl to collect juices. Juice the remaining orange. Place orange sections, jicama, cucumber, melon, onion, cilantro (or parsley) and mint into a large bowl. Combine the orange juice, lime juice and chili powder. Pour over the jicama mixture. Toss gently, cover and chill. Serve on a lettuce leaf. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 115; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 10; Protein (grams) 3; Carbohydrate (grams) 25; Dietary Fiber (grams) 8.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 101 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : People with diabetes or those on calorie-controlled diets may count one serving as: 1 1/2 fruit. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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