Title: Walnut-Grapefruit Salad with Yellow Chilies
Categories: Salads
Yield: 4 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini