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Walnut-Grapefruit Salad With Yellow Chilies salads, chili, ceideburg 1 stephen ceideburg 2 grapefruit, peeled and white pith r; emoved 2 oranges, peeled and white pith remo; ved 1 cup peeled, diced jicama 4 yellow wax hot chilies, sliced in t; hin rings 1 tablespoon walnut or vegetable oil 1 tablespoon balsamic vinegar 1 tablespoon fresh lime juice 1 tablespoon chopped fresh parsley 2 teaspoon sugar 2 tablespoon 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 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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