Jicama & Cucumber Salad

1/4 cup cider vinegar
2 tablespoons honey
1 tablespoon canola oil
1 tablespoon minced red onion
1 teaspoon chili powder
1/4 teaspoon onion salt
2 cups diced, peeled jicama
1 medium cucumber, peeled, seeded & diced

In a medium bowl, whisk the first 6 ingredients together until well-combined. Add the jicama and cucumber and toss to evenly coat with dressing. Refrigerate 30 minutes. Serve cold.

6 servings

Couscous & Peach Salad

1 cup couscous (dry)
3 tbl lemon juice
2 tbl lime juice
2 tbl olive oil
1 tbl honey
1/2 tsp salt
1/4 tsp pepper
2 cups diced, peeled peach (about 2 medium)
2 cups diced, peeled jicama
1 cup finely chopped mint

Cook the couscous according to the package directions. Set aside to cool.

Whisk together the juices, oil, honey, salt and pepper. Add to the couscous together with the peach, jicama, and mint. Toss to combine. Chill 1 hr.

8 servings