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.
