Cook bacon until crispy in oven or on top of stove. While bacon is cooking, in large bowl, combine jicama, Carrots and celery. When bacon is done, let cool. Set aside. In a small bowl, combine cream, sugar, vinegar and salt and pepper. Stir until sugar dissolves. Crumble bacon into jicama mixture. Mix well. Pour cream and sugar mixture over jicama/bacon mixture. Sprinkle with paprika. Toss well. Cover and refrigerate until ready to serve. Approximately 6 minutes. Per serving (excluding unknown items): 810 Calories; 54g Fat (58% calories from fat); 9g Protein; 78g Carbohydrate; 179mg Cholesterol; 367mg Sodium By Patty
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 449 (35%)|
|Amt Per Serving||% DV|
|Total Fat 49.9g||67 %|
|Saturated Fat 19.7g||98 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 98.2mg||30 %|
|Sodium 906.9mg||31 %|
|Potassium 534mg||14 %|
|Total Carbohydrate 208.2g||61 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 204.4g|
|Protein 11.8g||17 %|
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Calories per serving: 1298
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