Jicama and Orange Salad
Excellent served Mexican food or grilled meat or poultry.

Servings: 4

• 4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice
• 12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
• 1/2 small red onion, sliced thin lengthwise
• 1/4 cup minced fresh cilantro sprigs
• 1 tablespoon fresh lemon juice, or to taste
• 3/4 teaspoon salt, or to taste
• 40 pine nuts (2 slightly rounded teaspoons), toasted until golden

In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.

Sprinkle each serving with 10 pine nuts.

Per Serving: 118 Calories; 1g Fat (8.5% calories from fat); trace saturated Fat; 3g Protein; 26g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 409mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat.

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