Jicama Salad

Ingredients

• One 8-ounce jicama, peeled and cut into 1/2-inch sticks
• 1 small cucumber, thinly sliced
• 1 medium orange, peeled and sectioned
• 1/4 cup white wine vinegar
• 2 tablespoons canola or corn oil
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt

Directions

1. Combine the jicama, cucumber, and orange segments in a serving bowl.
2. Whisk together the vinegar, oil, lemon juice, chili powder, and salt. Pour over the jicama mixture; toss well. Chill.

Recipe Yield: Makes: 2 cups (4 Servings)

Nutritional Information Per Serving:

Calories: 104
Fat: 7 grams
Fiber: 4 grams
Sodium: 150 milligrams
Protein: 1 grams
Carbohydrates: 10 grams
Sugars: 6 grams

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Diabetic Exchanges

1/2 Fruit, 1 Vegetable, 1-1/2 Fat

Source: The New Family Cookbook for People with Diabetes
Book Title: