Squash and Jicama Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 0.0%
  • Fat: 1.6g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.3g
  • Carbohydrate: 10.3g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 116mg
  • Calcium: 21mg

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

  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.
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