---------- 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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