Ingredients
2
tablespoons plain low-fat yogurt
1
tablespoon white wine vinegar
1
tablespoon agave nectar
1 1/2
teaspoons Dijon mustard
1/2
teaspoon chili garlic paste
1/4
teaspoon ground cumin
1/8
teaspoon salt
1/8
teaspoon ground coriander
1/8
teaspoon pepper
1/2
lb jicama, peeled, cut into 3x1/4-inch julienne strips
1/2
English (seedless) cucumber, cut into 3x1/4-inch julienne strips (about 1 cup)
4
oranges, peeled, sectioned
1/2
bunch fresh cilantro, chopped (1/2 cup)
Preparation
In large bowl, beat Dressing ingredients with whisk.
Add jicama, cucumber and oranges; toss to coat. Let stand at room temperature about 30 minutes to blend flavors.
Top with cilantro.
