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Carrot, Pineapple & Jicama Salad


  • Yield: 5 cups 1x

Ingredients

Scale

Salad

  • 2 cups carrots (shredded)
  • 2 cups jicama (shredded)
  • 1 small can pineapple chunks (reserve juice)

Dressing

  • 1/2 cup plain yogurt
  • 1 medium lemon, juice
  • 1/2 cup pineapple juice
  • 1/8 tsp cloves ground

Instructions

  1. In a large bowl, combine carrots, jicama, and pineapple stirring well.
  2. In a small bowl, whisk together dressing ingredients.
  3. Pour the dressing mixture over the carrot mixture and stir well.

Notes

Source: The New American Heart Association Cookbook 25th Anniversary

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 49
  • Fat: 0.52 g
  • Carbohydrates: 10.82 g
  • Protein: 0.98 g
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