Name: Low-Cal Green Apple and Jicama Slaw
Ingredients: 1 lg Red bell pepper; roasted, seeded and peeled; 3 Green apples; 2 md Jicama; 1 tb Fresh parsley; chopped; 3 tb Tarragon vinegar; 6 tb Rice vinegar; 3 tb Honey; Salt; White pepper; freshly ground

Contrary to what might be expected, I look back on experiences that at the time seemed especially desolating and painful, with particular satisfaction. Indeed, I can say with complete truthfulness that everything I have learned in my seventy five years in this world, everything that has truly enhanced and enlightened my existence, has been through affliction and not through happiness, whether pursued or attained... This, of course, is what the Cross signifies. And it is the Cross, more than anything else, that has called me inexorably to Christ.

Malcolm Muggeridge

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	2-eat-lf, 2-mc-recipe, 2-tnt, Salads & dr, Low calorie	6	Servings

INGREDIENTS

1	lg	Red bell pepper; roasted, seeded and peeled
3		Green apples
2	md	Jicama
1	tb	Fresh parsley; chopped
3	tb	Tarragon vinegar
6	tb	Rice vinegar
3	tb	Honey
		Salt
		White pepper; freshly ground

INSTRUCTIONS

Roast, peel and seed red pepper and cut into julienne strips. Peel, core
and cut apples into matchstick -size pieces. Peel and cut jicama into
matchsticks.
Combine red pepper, apple, jicama, parsley, vinegars, honey, salt and white
pepper. Toss until well mixed. Serve cold and crispy.
Lou's note: I didn't have tarragon vinegar, so I used balsamic vinegar. I
supposed other kinds could be used as well. This was a lovely salad which
we had with the Drunken Shrimp.
>From MC nutritional analysis: 90 calories, .1g fat.
NOTES : From:  Houston Gourmet Cooks 2; exciting recipes from 21 of
Houston's finest restaurants, by Ann Criswell.   This one is from DeVille
in the Four Seasons Hotel.
Recipe by: Houston Gourmet Cooks 2, p. 33
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Lou Parris
<lbparris@earthlink.net> on Sep 15, 1997

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