Minted Citrus-Jícama Salad

Ingredients

• 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

Preparation

1. Combine jícama and citrus sections in a medium bowl; set aside.
2. 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.