Jicama Salad
From Cooking Light: recipe webpage

4 oranges
2 cups (1/2-inch) julienne-cut peeled jicama
1 cucumber (about 1/2 pound), peeled, halved lengthwise, seeded, and thinly sliced
2 cups cubed peeled cantaloupe
1/2 cup vertically sliced red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon hot chili powder

Peel and section oranges over a bowl; squeeze sections of one orange to extract juice. Set sections aside; reserve 1/4 cup orange juice. Discard squeezed membranes. [I would squeeze enough to have a Tbsp of OJ, then combine that with 2 Tbsp of SF Orange syrup and water to equal 1/4 cup of liquid.]

Place the orange sections, jicama,and next 5 ingredients (jicama through mint) in a large bowl. Combine the reserved orange juice, fresh lime juice, salt, and chili powder. Pour juice mixture over jicama mixture, and toss gently. Cover and chill 2 hours.

Yield: 8 servings (serving size: 1 cup)

CALORIES 70(4% from fat); FAT 0.3g (sat 0.1g,mono 0.1g,poly 0.1g); PROTEIN 1.6g; CHOLESTEROL 0.0mg; CALCIUM 45mg; SODIUM 156mg; FIBER 4.2g; IRON 0.6mg; CARBOHYDRATE 17g
Cooking Light, MAY 1999