New Recipe: Jicama & Orange Salad w/Citrus-Cumin Vinaigrette

Jicama and Orange Salad with Citrus-Cumin Vinaigrette

A spinach, orange, and jicama salad with an additional antioxidant boost from a citrus vinaigrette spiked with cumin seeds. Oranges are an excellent source of vitamin C. For maximum health benefits, cut or juice them just before serving. Vitamins A and C and iron are also provided by baby spinach.

NOTE: I was in a hurry and didn't want to toast and grind cumin seeds. I used already preground cumin from my spice cabinet and it was still wonderful to me!

Nutrition Info:
Serving Size 1: Calories 130, Total Fat 3.1 g , Saturated Fat 0.4 g, Sodium 21 mg, Total Carbohydrate 25 g, Dietary Fiber 8 g , Sugars 13 g , Protein 2 g , Vitamin A 98%, Vitamin 6%, Calcium 10%

Apricot Cranberry Sauce

I make this 'every' year for Thanksgiving and Christmas. It's a simple version of Cranberry sauce that everyone in the family loves! I haven't even dared tried to Adapt it... It's just too perfect as it is...

1 12-oz. pkg. fresh cranberries, chopped ( I use a a food processor)
1/2 cup sugar
1/2 cup apricot preserves
1/3 cup water

Combine all of the ingredients in a medium-size saucepan. Bring to a boil, reduce to low, and simmer until the cranberries are tender and the sauce begins to thicken. It will continue to thicken as it cools. I have also used an immersion blender to make it a little less chunky for family members who like a smoother texture to their sauce. Makes 12 one ounce servings.