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Minted Citrus-Jícama Salad

Minted Citrus-Jícama Salad

Oxmoor House JANUARY 2001

  • Yield: 4 servings (serving size: 1 cup)
  • Prep time:10 Minutes

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

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.

Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Protein: 0.5g
  • Carbohydrate: 26.6g
  • Fiber: 2.9g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 18mg
  • Calcium: 9mg
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Minted Citrus-Jícama Salad recipe

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