---------- Recipe via Meal-Master (tm) v8.02
  
       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
  
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