Side Pannel
Walnut-Grapefruit Salad with Yellow Chilies
Walnut-Grapefruit Salad with Yellow Chilies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 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)
Directions
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.
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.
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