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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 108
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 218mg
Total Carbohydrate 27g
Dietary Fiber 6g
Sugars 2g
Protein 2g
Vitamin A  72%Vitamin C  90%
Calcium  6%Iron  6%
Potassium  17%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot, Jicama and Orange Salad

Recipe Tags: Salad Recipes

Date Added: June 11, 2009


2 Limes thinly sliced
1 Pound Yam finely diced
1/2 Teaspoon Salt black pepper
1 Teaspoon Chili Powder (I use Santa Cruz hot, but adjust this for taste) (up to 2)
3 Carrots finely grated
2 Oranges Or Tangerines
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1. Peel the jicama and cut into spears.

2. Peel the carrots and cut into sticks. Peel the oranges, then separate into sections.

3. Cut 1 lime into wedges. Arrange the jicama, carrots and orange sections on a platter.

4. Garnish with the lime wedges. Squeeze the juice from the other lime over the fruits and vegetables.

5. Dust with chili powder and salt. Serve slightly chilled or at room temperature.

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Dietary Notes:
This recipe is low-fat with 0.33g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 72% of your daily recommended intake per serving. This recipe is high in Vitamin C with 90% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Hot Pepper, Oranges allergies.
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