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Walnut-grapefruit salad with yellow chilies

Yield: 4 Servings S

Ingredients:

• 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)

Instructions:

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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