| 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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