Squash And Jicama Salad

• 3 cups cubed yellow squash (about 3 medium)
• 3 cups julienne-sliced jicama
• 1 medium-size green pepper, seeded and sliced into thin strips
• 1 cup thinly sliced purple onion
• 1/2 cup unsweetened orange juice
• 2 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 2 teaspoons vegetable oil
• 1/4 teaspoon sugar
• 1/4 teaspoon pepper

1. Arrange squash in a steamer basket over boiling water. Cover and steam 2 minutes. Combine squash, jicama, green pepper, and onion in a heavy-duty, zip-top plastic bag; set aside.
2. Combine orange juice and remaining 5 ingredients in a small bowl, stirring well. Pour juice mixture over squash mixture; seal bag, and turn until vegetables are coated. Marinate in refrigerator at least 2 hours, turning bag occasionally.

jicama, green pepper, purple onion, orange juice, mustard, white wine vinegar, vegetable oil, sugar, pepper

Taken from www.myrecipes.com/recipe/squash-jicama-salad (may not work)