Jicama Salad. W/Carrots, Oranges & Pineapple

Name: Jicama Salad. W/Carrots, Oranges & Pineapple Recipe
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 3 tbsp Extra Virgin Olive Oil.; 2 tbsp Honey; Juice from Two Limes; 1 medium large Jicama.; 10 oz Carrots or Baby Carrots; 3 11oz cans Mandarin Oranges drained; 1 20oz can Pineapple Chunks drained (or tidbits) (or you could substitute a couple cups of diced fresh pineapple); Quantities are very flexible. Throw together how much ever you want. Nutritional values however were based on above quantities. A single 8 oz serving still ought to be in the same ballpark even with a variation in ingredients.; Fresh mint or Dry Mint or even Parsley to Garnish

(1)

Minutes to Prepare: 20

Number of Servings: 10

Ingredients

3 tbsp Extra Virgin Olive Oil.2 tbsp HoneyJuice from Two Limes1 medium large Jicama.10 oz, Carrots or Baby Carrots3 11oz cans Mandarin Oranges drained1 20oz can Pineapple Chunks drained (or tidbits) (or you could substitute a couple cups of diced fresh pineapple)Quantities are very flexible. Throw together how much ever you want. Nutritional values however, were based on above quantities. A single 8 oz serving still ought to be in the same ballpark even with a variation in ingredients.Fresh mint or Dry Mint or even Parsley to Garnish

Directions

Combine Olive oil, honey and Lime juice to create dressing.
Shred (or juliene or finely dice) the Jicama and Carrots.
Add the oranges, pineapple and dressing and toss.

Refrigerate for a couple of hours to bring out the flavor.

Garnish if desired.

Enjoy

Number of Servings: 10

Recipe submitted by SparkPeople user WEB1323.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 165.1
Total Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 30.6 mg
Total Carbs: 32.8 g
Dietary Fiber: 1.2 g
Protein: 1.3 g

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Member Reviews

ROSCOEGIRL
I added a little salt and about 1/4 cup of granulated Splenda to mine, plus I didn't drain the pineapple or oranges until later. We had this with grilled trout & sweet potatoes--it was great! - 6/18/11