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Winter 2009

Recipe for Health:Jicama, Orange, and Onion Salad

Ingredients

2 cups torn lettuce leaves
2 navel oranges, peeled and thinly sliced
4 red onions, thinly sliced
1 cup peeled and julienne-sliced jicama
½ cup orange juice
½ tsp. light olive oil or vegetable oil
1 tbsp. finely chopped fresh cilantro
¼ tsp. chili powder

Directions

Place torn lettuce into a large salad bowl. Cut orange slices into quarters; toss into lettuce with onion and jicama. For dressing, combine orange juice, oil, cilantro, and chili powder in a shaker jar; shake together, then toss with salad.

Preparation time: 10 minutes

Serves four

Serving size: ¼ recipe

Per Serving
Calories 110
Total fat 1 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 10 mg

Source: Centers for Disease Control and Prevention, “Fruits and Veggies: More Matters”



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