Carrot Jicama Salad

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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