Stephen Ceideburg
2 Grapefruit, peeled and white pith removed
2 Oranges, peeled and white pith removed
1 cup Peeled, diced jicama
4 Yellow wax hot chilies, sliced in thin rings
1 tbsp Walnut or vegetable oil
1 tbsp Balsamic vinegar
1 tbsp Fresh lime juice
1 tbsp Chopped fresh parsley
2 tsp Sugar
2 tbsp Chopped walnuts (optional)
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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
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