1 medium jicama, peeled and grated on
large-hole grater
1 medium zucchini, unpeeled and grated on
large-hole grater
1 small red onion, chopped
3 tbsp minced cilantro or parsley
1/2 cup fat free red wine vinaigrette
dressing
Method :
Place jicama and zucchini shreds
into a serving bowl. Scatter onion over top, then follow with
cilantro or parsley. To preserve bright colors, add dressing right
before serving.
