Recipe - Carrot-Jicima Salad

2 cup Shredded carrots
2 cup Shredded jicima
One fourth cup Red onion thinly cut or sliced up
1 One half tablespoon Orange juice
1 tablespoon Fresh lime or lemon juice
1 One half teaspoon Red wine vinegar
ds Pepper
One half teaspoon Dried tarragon or cilantro

Combine carrots, jicima, and onion in a large bowl. Set aside. Combine
the rest of the ingredients, stirring well. Add to carrot mixture and toss
gently to coat. Cover and chill before serviing. Makes 6 servings each a
little less than Three fourths cup.

per serving: 36 Kacal 0.1g fat (0g sat fat) 3% CFF 15mg Na 3.1g fiber
(0.8g PRO/ 0.1FAT/ 8.4g CHO)

Recipe By : =20

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip