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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 81
% Daily Value**
Total Fat 0g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 33mg
1%
Total Carbohydrate 19g
6%
Dietary Fiber 3g
13%
Sugars 3g
Protein 1g
Vitamin A  135%Vitamin C  24%
Calcium  2%Iron  3%
Potassium  16%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 Salad

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

2 Cups Carrots shredded
2 Cups Yams shredded
1/4 Cup Red Onion thinly sliced
1 1/2 Tablespoons Orange Juice chilled
1 Tablespoon Fresh Lime Juice or lemon juice
1 1/2 Teaspoons Red Wine Vinegar
1 Dash Pepper sweet red
1/2 Teaspoon Dried Tarragon or cilantro
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Directions:

1. Combine carrots, jicama, and onion in a large bowl.

2. Set aside. Combine the rest of the ingredients, stirring well.

3. Add to carrot mixture and toss gently to coat.

4. Cover and chill before serving. Makes 6 servings each a little less than 3/4 cup.

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Dietary Notes:
This recipe is low-sodium with 32.5mg per serving, 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 135% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Fructose Malabsorption, Oranges, Vinegar, Onion allergies.
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