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Basil Jicama Fruit Salad
salads, vegetarian
1 cup grapes, red, seedless
1 cup grapes, green, seedless
1 cup cantaloupe, honeydew or mango; cubed
1 cup pineapple chunks, fresh
1 orange; peeled, sliced and quarte
1 nectarine; cubed
1/2 cup strawberries; halved
1/2 cup jicama; peeled, cut in matchstick
1/4 cup orange juice
1 tablespoon basil, fresh; chopped or
1 teaspoon basil, dried; crushed
1 basil springs, optional
In medium-sized bowl, combine all ingredients except basil sprigs; mix gently. To serve, garnish with a sprig of basil.
Low Fat Meals, VOL III, NO 5/MM by DEEANNE
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