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Nutrition Facts
Serving Size 118 g
(Approx. 6 Servings)
Amount Per Serving
Calories 60 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 5 mg 0%
Total Carbohydrate 16 g 5%
Dietary Fiber 4 g 16%
Sugars 10 g
Protein 1 g
Vitamin A 15% Iron 2%
Vitamin C 100% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Jicama and Citrus Salad
Prep Time
10 minutes
Cook Time
N/A
Total Time
10 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 cup(s) jicama, peeled and julienned
2 large large navel orange, peel and pith removed
1 red bell pepper, cut into thin strips
2 Tbsp cilantro, chopped
2 Tbsp H-E-B Light Brown Sugar
1 Tbsp lemon, juiced
1 watercress
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Instructions

1
Peel jicama; cut into 1/4-inch thick slices. Stack slices and cut into 1/4-inch strips. Chop strips into 2-inch sticks. Set aside in a medium bowl.
2
Remove peel and white pith from oranges. Hold oranges over bowl to catch juice while cutting sections from between membranes. Add orange sections to jicama. Squeeze orange membranes into bowl for more juice.
3
Add bell pepper, cilantro, brown sugar and lemon juice. Toss thoroughly. Let stand 5 to 10 minutes before serving or chill 30 minutes, if time permits. Serve salad alone or over torn romaine leaves or watercress.

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