Walnut-Grapefruit Salad With Yellow Chilies

Recipe Ingredients

2		Grapefruit - peeled and white
		Removed
2		Oranges - peeled, white
		Removed
1 cup	146g / 5.1oz	Peeled - diced jicama
4		Yellow wax hot chilies - sliced in thin rings
1 tablespoon	15ml	Walnut or vegetable oil
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Fresh lime juice
1 tablespoon	15ml	Fresh parsley - chopped
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Walnuts - chopped

Recipe 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.

Source:
Cooking Light, June 1994, page 118

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