| 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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