Serves 6
This salad is a cool and crunchy contrast to Mexican food or any other spicy cuisine. It may be made in advance and keeps well.
1 large carrot, peeled and cut into ¼-inch rounds
1 medium jicama, peeled and diced (about 2 cups)
1 red bell pepper, seeded and diced
1 small sweet onion, thinly sliced (about ½ cup)
2 tablespoons finely chopped cilantro
3 tablespoons Swanson’s Vegetable Broth
2 tablespoons seasoned rice vinegar
2 tablespoons lemon juice
1 teaspoon stoneground mustard
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
Combine the carrot, jicama, bell pepper, onion, and cilantro in a salad bowl. In a small bowl, mix the remaining ingredients.
Pour over the vegetables and toss to mix.
Per serving: 32 calories; 1 gram protein; 7 grams carbohydrate; 0 grams fat; 264 mg sodium; 0 mg cholesterol