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Squash and Jicama Salad

Yield 8 servings (serving size: 3/4 cup)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.