Beet, Fennel and Jicama Salad with Macadamia Nut Dressing

In a food processor, finely grind the macadamias. Add the remaining ingredients and pulse until creamy; add more water, 1/2 teaspoon at a time, to thin out as desired.

Transfer the dressing to a bowl. Add the vegetables and season with salt and pepper. Toss well and serve.

One Serving 302 cal, 26 gm fat, 4.1 gm sat fat, 19 gm carb, 6.3 gm fiber.