| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Sami | Salads | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | Grapefruit, peeled and white pith removed | |
| 2 | Oranges, peeled and white pith removed | |
| 1 | c | Peeled, diced jicama |
| 4 | Yellow wax hot chilies, sliced in thin rings | |
| 1 | tb | Walnut or vegetable oil |
| 1 | tb | Balsamic vinegar |
| 1 | tb | Fresh lime juice |
| 1 | tb | Chopped fresh parsley |
| 2 | ts | Sugar |
| 2 | tb | Chopped walnuts (optional) |
INSTRUCTIONS
Chilies and citrus fruits combine in a powerful combination of vitamin C and flavor. This salad complements fish and poultry especially well. Jicama, a crunchy, mild flavored tuber, is available at Latin markets and in many supermarkets. Cut fruit sections away from their surrounding membranes into a bowl. Add jicama, chilies, oil, vinegar, lime juice, parsley and sugar and toss to coat. Let salad stand at room temperature for 1 hour. (The salad can be made ahead to this point and refrigerated overnight.) Just before serving, sprinkle the salad with walnuts. 144 CALORIES PER SERVING: 3 G PROTEIN, 4 G FAT, 29 G CARBO- HYDRATE; 5 MG SODIUM; 0 MG CHOLESTEROL. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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