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)

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

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