1 1/4 lbs. jicama, peeled & cut into matchstick-size sticks (about 4 c.)
3/4 lb. (about 2 c.) green, red or black seedless grapes, rinsed & cut in half
Mint dressing (recipes follows)
Fresh mint sprigs (opt.) In a bowl, mix jicama, grapes and mint dressing. Pour onto a platter. Garnish with mint sprigs (or individual salad plates). MINT DRESSING: Mix: 2 tbsp. chopped fresh mint leaves or 1 tbsp. dry mint leaves 2 tbsp. water 1 tbsp. sugar 1/2 tsp. cumin seed, crushed Salt to taste Serves 6. 89 calories per serving. 0.6 grams fat. | 
