Walnut-grapefruit Salad With Yellow Chilies Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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
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.
Posted by Stephen Ceideburg
Source from luhu.jp
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
Source from luhu.jp
Tags
Salads