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| Home -> [Fruits, Salads] -> [Walnut-grapefruit salad with yellow chilies Recipe] |
Walnut-grapefruit salad with yellow chilies
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Fruits, Salads |
Rating: |
0 |
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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) |
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Procedures:
| 1 | Chilies and citrus fruits combine in a powerful combination of vitamin c and flavor. | | 2 | This salad complements fish and poultry especially well. | | 3 | Jicama, a crunchy, mild flavored tuber, is available at latin markets and in many supermarkets. | | 4 | Cut fruit sections away from their surrounding membranes into a bowl. | | 5 | Add jicama, chilies, oil, vinegar, lime juice, parsley and sugar and toss to coat. | | 6 | Let salad stand at room temperature for 1 hour. | | 7 | (the salad can be made ahead to this point and refrigerated overnight). | | 8 | Just before serving, sprinkle the salad with walnuts. | | 9 | 144 calories per serving: 3 g protein, 4 g fat, 29 g carbo- hydrate; 5 mg sodium; 0 mg cholesterol |
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