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Squash and Jicama Salad Recipe

Squash and Jicama Salad Recipe

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Ingredients:

Serving

3 cups cubed yellow squash (about 3 medium)
3 cups julienne-sliced jicama
1 medium-size green pepper, seeded and sliced into thin strips
1 cup thinly sliced purple onion
1/2 cup unsweetened orange juice
2 tbsp dijon mustard
2 tbsp white wine vinegar
2 tsp vegetable oil
1/4 tsp sugar
1/4 tsp pepper

Directions:

Arrange squash in a steamer basket over boiling water. Cover and steam 2 minutes. Combine squash, jicama, green pepper, and onion in a heavy-duty, zip-top plastic bag; set aside.
Combine orange juice and remaining 5 ingredients in a small bowl, stirring well. Pour juice mixture over squash mixture; seal bag, and turn until vegetables are coated. Marinate in refrigerator at least 2 hours, turning bag occasionally.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	52.58 Kcal (220 kJ)
Calories from fat	11.56 Kcal
		% Daily Value*
Total Fat	1.28g	2%
Sodium	62.29mg	3%
Potassium	265.13mg	6%
Total Carbs	9.38g	3%
Sugars	5.94g	24%
Dietary Fiber	0.72g	3%
Protein	1.49g	3%
Vitamin C	22.1mg	37%
Iron	0.1mg	0%
Calcium	17.1mg	2%

Amount Per 100 g
Calories	36.95 Kcal (155 kJ)
Calories from fat	8.13 Kcal
		% Daily Value*
Total Fat	0.9g	2%
Sodium	43.78mg	3%
Potassium	186.32mg	6%
Total Carbs	6.6g	3%
Sugars	4.17g	24%
Dietary Fiber	0.5g	3%
Protein	1.05g	3%
Vitamin C	15.5mg	37%
Iron	0.1mg	0%
Calcium	12mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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