Spicy Fruit-and-vegetable Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | California | Fruits, Side dishes, Vegetables | 9 | Servings |
INGREDIENTS
| 1 | Seedless English cucumber | |
| 3 | Tomatoes, cored | |
| 3/4 | c | Cilantro |
| 1/2 | Pineapple, peeled | |
| 1/2 | Honeydew melon, peeled and | |
| Seeded | ||
| 1/2 | Papaya, peeled seeded and | |
| Cubed | ||
| 1 | Red onion, diced | |
| 1 | Jalapeno chile, minced | |
| 1 | T | Vegetable oil |
| 2 | T | White wine vinegar |
| 1/8 | t | Salt |
INSTRUCTIONS
If using a seedless cucumber, it is not necessary to peel or seed it. Peel other types of cucumber, remove seeds, and discard peel and seeds. Cut cucumber into 1/2-inch-thick slices. Cut each cored tomato into pieces about 1/2-inch square. Reserve 6 sprigs of cilantro for garnish, and mince the rest. Cut pineapple and honeydew melon into 1-1/2-inch cubes. Place pineapple, papaya, honeydew, red onion, cucumber, tomatoes, jalapeno chile, and minced cilantro in a medium bowl. Toss together with oil, vinegar, and salt. Chill 4 to 8 hours. Remove from refrigerator 30 minutes before serving. Garnish with reserved cilantro sprigs. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 111
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 127.5mg
Potassium: 306.2mg
Carbohydrates: 19.8g
Fiber: 1.5g
Sugar: 14.5g
Protein: 1.4g