Try this Carrot, Jicama and Orange Salad recipe, or contribute your own.
Suggest a better descriptionPeel the jicama and cut into spears. Peel the carrots and cut into sticks. Peel the oranges, then separate into sections. Cut 1 lime into wedges. Arrange the jicama, carrots and orange sections on a platter. Garnish with the lime wedges. Squeeze the juice from the other lime over the fruits and vegetables. Dust with chili powder and salt. Serve slightly chilled or at room temperature. Recipe by: 5 in 10 Appetizer Cookbook Posted to MC-Recipe Digest by Meg Antczak
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 64 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 30mg | 1 % | |
Potassium 292.5mg | 8 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 10.5g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 64
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