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Mango Jicama Salad Exps Sdjj17 200769 B02 16 6b 4

Mango and Jicama Salad

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 8 servings.
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's delightful with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba

Ingredients

  • 1/2 cup white wine vinegar
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium jicama (about 1-1/2 pounds), peeled
  • 1 medium mango, peeled
  • 1 medium sweet red pepper
  • 2 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup minced fresh chives

Directions

  • 1. For dressing, whisk together first 6 ingredients.
  • 2. Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.

Nutrition Facts

1 cup: 143 calories, 7g fat (1g saturated fat), 0 cholesterol, 78mg sodium, 20g carbohydrate (16g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

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