Jicama Salad Topping (Mf)
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INGREDIENTS
- 1 pn Sugar
- 6 oz Jicama, peeled, cut into
- 2 Navel oranges, peeled, cut
- 2 tb Orange juice, (up to 3)
- 1 md Red bell pepper, cut into
- Salt
- 1 tb Vegetable oil
- 1/2 ts Grated orange zest
INSTRUCTIONS
Combine all of the ingredients and season to taste. Serve as a topping or side dish. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve MC Busted by Gail Shermeyer by TVFN Website on March 31, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6665 Posted to MC-Recipe Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (98g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 70 | ||
| Calories from Fat: 41 (59%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.5g | 6 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 2.9g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.1mg | 0 % | |
| Potassium 3.7mg | 0 % | |
| Total Carbohydrate 7.8g | 2 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 7.6g | ||
| Protein 0g | 0 % | |
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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. |
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Calories per serving: 70
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