Anonymous Fri Oct 07 11:34:32 2005

2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 cup julienne strips yams or sweet

potatoes

1 cup julienne strips jicama

1 cup julienne strips zucchini

1 cup julienne strips unpeeled red

apple

1 small fennel bulb, thinly sliced

2 tablespoons sliced green onions

1/4 cup cider vinegar

1/4 cup water

1 teaspoon Dijon mustard

3/4 teaspoon salt

Freshly ground pepper

Heat oil in 10-inch skillet over medium heat until hot. Add garlic and yams. Cover and cook about 5 minutes or until yams are crisp-tender. Stir in jicama, zucchini, apple, fennel, and onions. Mix vinegar, water, mustard and salt; stir into vegetables. Cook 1 minute longer. Place vegetables in bowl. Cover and refrigerate about 2 hours or until chilled. Serve with pepper. 8 servings