Satsuma and Jicama Salad
Ingredients: 4 tablespoons white wine vinegar
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
4 tablespoon canola oil
1 clove garlic, minced
2 teaspoon sugar
1 small jicama
4 satsuma oranges
Crush or finely mince garlic. In a small bowl, combine white wine vinegar, paprika, salt, pepper, canola oil, garlic, and sugar for the dressing. Peel and slice jicama. Peel and section satsuma oranges. In a large bowl, toss dressing with the satsumas and jicama and serve on top of lettuce leaves. To garnish, add dried cranberries and pomegranate. Serve cold.
Per recipe: 50 mg phe, 3.4 g protein
Per serving (1/2 cup): 8 mg phe, 0.5 g protein