Snow Pea, Orange & Jícama Salad

Preparation

1. Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Have a bowl of ice water by the stove. Steam snow peas until tender-crisp, about 3 minutes. Transfer the peas to the ice water. Drain.
2. Cut peels and white pith from oranges. Working over a bowl, cut the segments from surrounding membranes. Squeeze the peels and membranes over the bowl to extract about 3 tablespoons juice before discarding them. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, sugar and salt into the juice. Return the segments to the bowl along with the snow peas and jícama; toss with the dressing.

Tips & Notes

• Tip: Jícama is a round root vegetable with brown skin, white flesh and a slightly sweet, nutty flavor. Look for it with other produce.

Nutrition

Per serving: 139 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 17 g carbohydrates; 3 g protein; 5 g fiber; 150 mg sodium; 302 mg potassium.

Nutrition Bonus: Vitamin C (132% daily value), Vitamin A (17% dv)

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fruit, 1 1/2 fat