Pink Grapefruit and Jicama Salad

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<mx2 source= " MasterCook 5.0 " date= " May 16, 2000 " >

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Pink Grapefruit And Jicama Salad

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<RcpE name= " Pink Grapefruit And Jicama Salad " author= " Michael Lomonaco " >

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* Exported from MasterCook *

 

Pink Grapefruit And Jicama Salad

 

Recipe By :Michael Lomonaco

Serving Size : 4 Preparation Time :0:00

Categories : Fruit Salads

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large pink grapefruit

1/2 pound jicama

2 tablespoons mustard

2 tablespoons honey -- warm

1 jalapeno -- seeded and finely ch

1/2 cup extra virgin olive oil

mesclun salad greens

freshly ground black pepper

2 tablespoons sesame seeds

 

Peel the grapefruits and remove the individual segments (supreme) with a sharp

knife. Place the tip of the knife between the fruit segment and the membranes

that separate it from the next segment and cut inward on both sides to remove.

Place the fruit into a bowl and save the pulpy membrane, which is full of juice,

for the dressing.

 

Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard

the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno

and slowly whisk in the olive oil.

 

Toss the grapefruit and jicama with half of the dressing. Make a neat pile of

greens on a dish and top with some of the salad. Drizzle some dressing around

the plate, grind some pepper on top, sprinkle with sesame seeds.

 

Yield: 4 to 6 appetizer salads

 

Source:

" Michael's Place "

S(Formatted by):

" Lindell Martin on May 15, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 364 Calories (kcal); 30g Total Fat; (70% calories from fat); 2g

Protein; 25g Carbohydrate; 0mg Cholesterol; 97mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 3921 0 0

 

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<Serv qty= " 4 " />

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<CatS>

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Fruit

</CatT>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " pink grapefruit " unit= " large " qty= " 2 " ></IngR>

<IngR name= " jicama " unit= " pound " qty= " 1/2 " ></IngR>

<IngR name= " mustard " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " honey " unit= " tablespoons " qty= " 2 " >

<IPrp>

warm

</IPrp>

</IngR>

<IngR name= " jalapeno " qty= " 1 " >

<IPrp>

seeded and finely chopped

</IPrp>

</IngR>

<IngR name= " extra virgin olive oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " mesclun salad greens " >

<INtI>

3921

</INtI>

</IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<IngR name= " sesame seeds " unit= " tablespoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

Peel the grapefruits and remove the individual segments (supreme) with a sharp

knife. Place the tip of the knife between the fruit segment and the membranes

that separate it from the next segment and cut inward on both sides to remove.

Place the fruit into a bowl and save the pulpy membrane, which is full of juice,

for the dressing.

</DirT>

<DirT>

Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard

the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno

and slowly whisk in the olive oil.

</DirT>

<DirT>

Toss the grapefruit and jicama with half of the dressing. Make a neat pile of

greens on a dish and top with some of the salad. Drizzle some dressing around

the plate, grind some pepper on top, sprinkle with sesame seeds.

</DirT>

<DirT>

Yield: 4 to 6 appetizer salads

</DirT>

</DirS>

<Srce>

Michael & apos;s Place

</Srce>

<AltS label= " Formatted by " source= " Lindell Martin on May 15, 2000 " />

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