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Title: WALNUT-GRAPEFRUIT SALAD WITH YELLOW CHILIES

Categories: Salads

Yield: 4 servings

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)

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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