Handful of baby carrots or 1 medium-sized carrot
One cucumber
One navel orange, peeled and separate the segments
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons orange juice concentrate
1 tablespoon lime juice
3 tablespoons white wine vinegar
Shred the jicama and carrots and place them in a medium-sized bowl.
Dice the orange and cucumber and add to the jicama and carrots.
In a small bowl mix the remaining ingredients, pour over the salad, and mix together.
Chill until ready to serve.
submitted by Cathy Burleson, Blessed Trinity Catholic Community
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