2 C. shredded jicama2 ½ C. shredded carrots 1 can (20 oz.) unsweetened pineapple tidbits, drained 1 T. lemon juice 1 container (8 oz.) low-fat vanilla yogurt 1 T. honey ½ tsp. ground cinnamon
In a large bowl combine jicama, carrots, pineapple and lemon juice. Cover and refrigerate. Just before serving, combine yogurt, honey and cinnamon in a small bowl. Pour over salad and toss. Serve immediately.