Squash and Jicama Salad |
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| Prep Time: 15 Minutes Chill Time: 2 Hours
3 Cups cubed yellow squash (about 3 medium) 3 Cups julienne-sliced Jicama 1 Medium-size green pepper, Seeded and sliced into thin strips 1 Cup thinly sliced purple onion 1 ½ Cup unsweetened orange juice 2 Tablespoons Dijon Mustard 2 Tablespoons white wine vinegar 2 Teaspoons vegetable oil ¼ Teaspoon sugar ¼ Teaspoon pepper Arrange squash in a steamer basket over boiling water. Cover and steam 2 minutes. Combine squash, Jicama, green pepper, and onion in a heavy-duty, zip-top plastic bag; set aside. Combine orange juice and remaining 5 ingredients in a small bowl. Stir well. Pour juice mixture over squash mixture; seal bag, and turn until vegetables are coated. Marinate in refrigerator at least 2 hours, turning bag occasionally. Serves: 8 (¾ - cup)
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