 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
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 tablespoons dijon mustard |
2 tablespoons white wine vinegar |
2 teaspoons vegetable oil |
1/4 teaspoon sugar |
1/4 teaspoon pepper |
Directions:
1. 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.
2. 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.
|
|