Jicama and Citrus Salad
From The American Institute for Cancer Research

Crisp and tangy Jicama and Citrus Salad makes a refreshing addition to a spicy meal. Jicama, a crunchy and slightly sweet root vegetable commonly used in Mexican cooking, is available in the produce department of most supermarkets. In place of the oranges, you can use melon, mango or papaya. Or, you can substitute lime juice for the orange and lemon juice, and chili powder can be sprinkled instead of paprika.

2 small jicamas, peeled and chopped into bite-size pieces
1 ( 8 oz.) can mandarin oranges, drained
1/4 cup orange juice
2 Tbsp. lemon juice
Pinch of cayenne pepper (optional)
Paprika for garnish

Place the jicama and oranges in a salad bowl. In a separate bowl, mix the juices and cayenne. Pour over the jicama. Mix well and garnish with paprika.

Each of the 4 servings contain 55 calories and less than 1 gram of fat.