JICAMA, CARROT, AND PINEAPPLE SALAD

Jicama, Carrot, and Pineapple Salad image

Number Of Ingredients 7

1 medium jicama, peeled and cut into thin sticks
2 medium carrots, peeled and coarsely grated
1 1/2 cups , fresh or canned pineapple chunks, , well drained and cut in half (see Note)
1 jalapeño pepper, seeded, veins removed, and finely chopped
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt, or to taste

Steps:

In a large bowl, mix the jicama, carrots, pineapple, and jalapeño. In a small bowl, whisk together the lime juice, oil, and salt. Pour over the salad and toss to coat. Refrigerate at least an hour. Serve cold. NOTE: To prevent too much juice from accumulating in the salad, add the pineapple just before serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves