Summer Vegetable Salad

This is so refreshing! For a nice presentation, partially peel the cucumbers lengthwise, leaving intermittent thin strips of skin for color. The Payoff: A very good source of vitamins A and C.

1/2 c seasoned rice wine vinegar
1 Tbsp sugar
1 tsp finely chopped fresh ginger
1/4 tsp salt
5 carrots, thinly sliced on the diagonal
1 jicama (1 lb), peeled and cut into matchsticks
2 med cucumbers, quartered length-wise, seeded, and sliced

1. In a medium saucepan, bring vinegar, sugar, ginger, and salt to a boil over high heat. Stir in carrots; reduce heat, and simmer 3 minutes.

2. In a large bowl, combine jicama and cucumbers. Stir in carrot mixture. Let stand, stirring occasionally, until cool. Cover and refrigerate until ready to serve. Makes 5 cups

Per 1/2-cup Serving: Cal 46, Fat 0.2 g, Sat. Fat 0 g, Chol 0 mg, Fiber 1.8 g, Pro 1.3 g, Carb 11.4 g, Sodium 70 mg

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