• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Walnut-Grapefruit Salad with Yellow Chilies

  • Recipe Submitted by on

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.


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