Jicama Salad

1 large jicama, peeled and diced (4 cups)
1 green bell pepper, diced
1 yellow bell pepper, diced
1 red onion, finely chopped
3 tomatoes, diced
¼ cup reduced-fat Italian dressing

Combine the vegetables in a large bowl.

Pour the dressing over and toss to coat.  Refrigerate for at least 1 hour to allow the flavors to blend. 

Note :  Jicama is a vegetable that can be eaten raw or cooked.  Use it like water chestnuts or by itself with a squeeze of lime and a shake of chili powder. 

Note:  Choose Jicama that does not have any moldy spots.  Peel off the tough brown peel.  It is low in calories ; 1 cup has 45 calories and 4 grams of fiber and provides 25% of the daily requirement for Vitamin C.  It is also a good source of potassium.

Yield: 8 (1-cup) servings

PER SERVING:    
CALORIES: 80      
FAT: 3g            SATURATED FAT: 0g
SODIUM: 200mg
CARBOHYDRATE: 14g     
PROTEIN: 1g            
FIBER: 4g

WeightWatchers Points:  1

Diabetic Exchange: 1 vegetable + 1/2 fat

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