5 Tbsp fresh lime juice 3 Tbsp reduced fat mayonnaise 5 cloves garlic, finely minced 2 tsp canned chipotle chilies, rinsed, drained and chopped 1 Tbsp honey 1 large red bell pepper, cut into thin strips 1 large green bell pepper, cut into thin 1 large yellow bell pepper, cut into thin strips 12 oz jicama, peeled, cut into thin strips 1/3 cup (packed) fresh cilantro leaves, minced Salt and freshly ground black pepper
Puree first 5 ingredients in a blender or food processor until dressing is smooth.
Place peppers, jicama and cilantro in a large bowl.
Add dressing and toss to mix and coat well. Season with salt and pepper to taste.
Cover and refrigerate until the vegetables soften a little but remain crunchy (about 4 hours.)
Serve at room temperature.
Makes 10 servings
Nutritional Information Per Serving: Calories: 42 ; Protein: 1 g ; Fat: under 1 g ; Sodium: 42 mg; Carbohydrates: 9 g __._,_.___