Carrot Jicama Salad


Monday, December 10th 2007, 5:06 pm
By: News On 6


Thursday, January 01, 2004
Categories:
American/Appetizers-Side Dish
Yield:
9 servings, ½ cup each
Ingredients:
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
Directions:
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.
Nutrition Facts:
83 calories, 20g carbohydrate, 2g protein, 0.4g fat, 0.2g saturated fat, 2mg cholesterol, 3g dietary fiber, 35mg sodium
Source:
Adapted recipe by Grace Bandeh, RD, LD