Minted Citrus-Jícama Salad

Oxmoor House
4 servings (serving size: 1 cup)


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1 medium jícama, peeled and cut into 1/4-inch strips (2 cups)
1 (26-ounce) jar refrigerated fresh citrus sections in light syrup, drained
1 1/2 tablespoons sugar
3 tablespoons lime juice
2 1/2 tablespoons chopped fresh mint


Prep: 10 Minutes

Combine jícama and citrus sections in a medium bowl; set aside.

Combine sugar and lime juice in a small bowl, stirring until sugar dissolves. Pour lime mixture over jícama mixture; sprinkle with chopped mint, and toss gently.

Created date

January 2010

Nutritional Information

Calories 107
Fat 0.1 g
Satfat 0.0 g
Protein 0.5 g
Carbohydrate 26.6 g
Fiber 2.9 g
Cholesterol 0 mg
Iron 0.7 mg
Sodium 18 mg
Calcium 9 mg