Jicama Salad With Carrot Shreds And Citrus Dressing

1. Cut jicama into julienne strips. Put in a medium bowl.

2. Add carrot shreds and toss.

3. In a jar with a tight fitting lid, combine orange juice, lime juice, vinegar, olive oil, cilantro and salt.

4. Cover and shake well. Pour dressing over salad and toss. Serve cold.

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Nutrient	Quantity
Total fats	13.8678 g
Protein	1.8478 g
Carbohydrates	23.1322 g
Energy	217.3512 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1285 g
Water	221.6291 g
Aspartic acid	0.3987 g
Calcium, Ca	40.6425 mg
Lutein + zeaxanthin	207.95 g
Fiber, total dietary	7.4925 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	4222.3975 g
Niacin	1.0121 mg
Vitamin A, RAE	428.5725 g
Arginine	0.1213 g
Riboflavin	0.0863 mg
Tocopherol, beta	0.0198 mg
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	0.2652 g
Stigmasterol	0.03 mg
Sodium, Na	40.9525 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1738 g
Total lipid (fat)	13.8678 g
Manganese, Mn	0.1592 mg
Fructose	0.3673 g
Proline	0.0888 g
Fatty acids, total saturated 16:0	1.5775 g
Sucrose	1.8676 g
Choline, total	25.5039 mg
Sugars, total	10.0023 g
Serine	0.0704 g
Fatty acids, total saturated 18:0	0.2677 g
Vitamin B-6	0.1514 mg
Selenium, Se	0.9761 g
Ash	1.1546 g
Fatty acids, total saturated 18:1 undifferentiated	9.6569 g
Pantothenic acid	0.4406 mg
Phenylalanine	0.0582 g
Beta-sitosterol	0.02 mg
Copper, Cu	0.1138 mg
Betaine	0.2437 mg
Thiamin	0.1173 mg
Methionine	0.0206 g
Iron, Fe	1.1009 mg
Carbohydrate, by difference	23.1322 g
Phosphorus, P	52.2375 mg
Folate, total	44.6325 g
Tocopherol, gamma	0.112 mg
Lycopene	0.5 g
Alanine	0.0934 g
Valine	0.0694 g
Fatty acids, total saturated 18:2 undifferentiated	1.4309 g
Glycine	0.05 g
Carotene, alpha	1742.58 g
Glucose (dextrose)	0.3858 g
Fatty acids, total saturated 14:0	0.0006 g
Zinc, Zn	0.3601 mg
Isoleucine	0.063 g
Fatty acids, total polyunsaturated	1.5594 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0915 g
Tocotrienol, alpha	0.0126 mg
Vitamin A, IU	8577.2425 IU
Folate, DFE	44.6325 g
Tryptophan	0.0075 g
Vitamin C, total ascorbic acid	62.9975 mg
Phytosterols	29.885 mg
Fatty acids, total saturated 20:0	0.0559 g
Starch	0.715 g
Tyrosine	0.0387 g
Vitamin K (phylloquinone)	18.3398 g
Fatty acids, total saturated	1.924 g
Histidine	0.045 g
Fatty acids, total monounsaturated	9.889 g
Threonine	0.1224 g
Folate, food	44.6325 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	106.8 g
Vitamin E (alpha-tocopherol)	2.9023 mg
Magnesium, Mg	28.69 mg
Lysine	0.0897 g
Potassium, K	487.0412 mg
Cystine	0.0521 g
Fluoride, F	1.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	0.25 cup	27.9	6.448	0.124
Salt	0.25 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	1	20.5	4.79	0.12
cilantro	1 tablespoon	0.23	0.0367	0.0052
lime juice	1 tablespoon	3.7812	1.2735	0.0106
rice vinegar	1 teaspoon	0	0	0
jicama	1	45.6	10.584	0.108