Jicama is a crunchy Mexican turnip I use in this salad with tangerines and shallots. The sweet and sour flavors, the crunch, it’s all yum!
—Crystal Jo Bruns, Iliff, CO
Takes: 15 min. Makes: 10 servings
8 tangerines, peeled, quartered and sliced
1 lb. medium jicama, peeled and cubed
2 shallots, thinly sliced
2 Tbsp. lemon or lime juice
1/4 cup chopped fresh cilantro
1/2 tsp. salt
1/2 tsp. pepper
Combine all the ingredients in a bowl; refrigerate until serving.
3/4 cup: 76 cal., 0 fat (0 sat. fat), 0 chol., 123mg sod., 19g carb. (11g sugars, 4g fiber), 1g pro. Diabetic exchanges: 1 vegetable, 1/2 fruit.