Grapefruit, Jicama And Red Pepper Salad

[Guest guest]

I've formatted some recipes from Mary Carroll's Healthful Cooking column

which appears in my local newspaper. The first three use grapefruit, which

we don't eat because it reacts with our cholesterol meds. Kathleen

 

 

* Exported from MasterCook *

 

Grapefruit, Jicama And Red Pepper Salad

 

Recipe By : Healthful Cooking, Mary Carroll, 3/15/01

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Salads, Fruit

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 medium pink grapefruit -- with juice

peeled and supremed

1 cup thinly sliced red bell pepper

1/2 cup peeled and thinly sliced jicama

1/4 cup thinly sliced red onion

2 tablespoons honey or sugar

2 tablespoons olive oil

1/4 cup minced fresh parsley

Salt -- pepper

1/2 large head romaine lettuce -- washed and torn

 

Serves 4 to 6.

 

The white jicama strips and red bell pepper make this salad a treat for the

eyes as well as the taste buds. Follow the instructions on this page to

supreme the grapefruit, keeping the bitter membrane out of the salad.

 

In medium bowl, toss together grapefruit and any juice, bell pepper,

jicama, red onion and honey. Let stand 20 minutes at room temperature.

 

Add oil, parsley and salt and pepper to taste. Toss with lettuce and serve

immediately.

 

Nutrition information per 1/6 serving: Calories 107, Carbohydrates 16 g,

Protein 2 g, Fat 5 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium 6

mg, Calcium 33 mg, Dietary fiber 3 g. Diabetic exchanges per serving: 1

vegetable exch., 1/2 fruit exch. and 1 fat exch.

 

 

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