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Jicama-orange Salad


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  • 1 large jicama - (abt 1 lb) peeled
  • 4 tablespoons sunflower or olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons grated orange rind
  • 1/4 packet sugar substitute
  • Salt to taste


Servings 4


Step 1

Shred jicama using the large holes of a four sided standing grater. In a bowl, whisk together oil, vinegar, orange rind, and sugar substitute. Add jicama and toss well to coat. Season to taste with salt.

This recipe yields 4 servings.

Carbohydrates: 10.5 grams
Net Carbs: 5 grams
Fiber: 5.5 grams
Protein: 1 grams
Fat: 13.5 grams
Calories: 166

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