Squash and Jicama Salad

Recipe from

Nutritional Information

Calories 59
Caloriesfromfat 0.0 %
Fat 1.6 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.3 g
Carbohydrate 10.3 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 116 mg
Calcium 21 mg

Ingredients

3 cups cubed yellow squash (about 3 medium)
3 cups julienne-sliced jicama
1 medium-size green pepper, seeded and sliced into thin strips
1 cup thinly sliced purple onion
1/2 cup unsweetened orange juice
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 teaspoons vegetable oil
1/4 teaspoon sugar
1/4 teaspoon pepper

Preparation

Arrange squash in a steamer basket over boiling water. Cover and steam 2 minutes. Combine squash, jicama, green pepper, and onion in a heavy-duty, zip-top plastic bag; set aside.

Combine orange juice and remaining 5 ingredients in a small bowl, stirring well. Pour juice mixture over squash mixture; seal bag, and turn until vegetables are coated. Marinate in refrigerator at least 2 hours, turning bag occasionally.

Note:

January 1997
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