Got this from Food Networks Rachel Ray. Loved it.
I cut the recipe down a little though.....sorry Rachel
approx 2 cups julienned Jicama
1/2 tsp salt
1 tsp Splenda
1 lime (juiced)
4 cups Romaine Lettuce
2 tbs chopped cilantro leaves
1/2 tsp cumin
approx 3 tbs olive oil
Fresh black pepper
Julienne the Jicama into thin match sticks. Sprinkle salt and splenda over and juice of half the lime and mix. Set aside for 15 minutes.
Chop up the Romaine lettuce.
In a bowl add the chopped cilantro and cumin and remaining juice from the other half of the lime. Slowly drizzle in the olive oil.
Arrange Romaine on a platter. Top with the Jicama. Pour dressing over and fresh cracked black pepper.
Carbs 9, Fiber 4 = 5 Net Carbs per serving