Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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

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