Instructions: 2 Cups carrots - shredded

2 cups jicama - shredded

1/4 cup red onion - thinly sliced

1 1/2 tablespoons orange juice

1 tablespoon fresh lime juice - or lemon juice

1 1/2 teaspoons red wine vinegar

1 dash pepper

1/2 teaspoon dried tarragon - or cilantro

Combine carrots, jicama, and onion in a large bowl. Set aside.

Combine the rest of the ingredients, stirring well. Add to carrot mixture and toss gently to coat. Cover and chill before serving.

Makes 6 servings each a little less than 3/4 cup.

NOTES : This is my kind of summer salad: crunchy, sweet and tart. Sounds refreshing to me.

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