avocado, citrus, jicama persimmon salad

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* Exported from MasterCook *

 

Avocado, Citrus, Jicama and Persimmon Salad

 

Recipe By :Farm Fresh to You, Capay, California

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1 pound jicama

2 (1-lb each) pink or red grapefruit

2 (6-oz each) oranges

2 (2-oz each) firm-ripe avocados

12 ounces head red leaf lettuce -- rinsed and crisped

1/2 cup thinly sliced red onion

Persimmon Dressing (see recipe)

Salt

 

Rinse and peel jicama, then cut into 1/8 by 2-inch sticks. Cut off and discard

peel and white membrane from grapefruits and oranges. Working over a bowl to

catch juices, cut between inner membranes and fruit to free segments, dropping

fruit into bowl. Pit, peel, and thinly slice avocados.

 

Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit

from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for

other uses. Arrange fruit, avocados, onion, and jicama on lettuce. Spoon about

1/4 cup of dressing over salad. Offer remaining dressing and salt to add to

taste.

 

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Per Serving (excluding unknown items): 237 Calories; 16g Fat (55.3% calories

from fat); 3g Protein; 26g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 36mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fruit; 2 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 665 0 2108 4710 0 0 0

 

 

* Exported from MasterCook *

 

Persimmon Dressing

 

Recipe By :Farm Fresh to You, Capay, California

Serving Size : 6 Preparation Time :0:00

Categories : Condiments Salads

 

Amount Measure Ingredient -- Preparation Method

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

6 tablespoons Hichiya persimmon pulp -- see notes

1 tablespoon rice vinegar

1 teaspoon minced fresh sage leaves

1/2 teaspoon minced garlic

2 tablespoons mayonnaise

2 tablespoons citrus juice

(reserved from Avocado, Citrus, Jicama and Persimmon

Salad)

1/4 cup avocado or salad oil

Salt and pepper

 

In a food processor or blender, whirl persimmon pulp, vinegar, sage, garlic,

mayonnaise, and juice until smooth and blended. With motor running, pour in oil.

Add salt and pepper to taste.

 

Yield:

" 3/4 cup "

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Per Serving (excluding unknown items): 131 Calories; 13g Fat (85.5% calories

from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol;

26mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : For pulp, cut stem from 1 rinsed soft-ripe Hachiya persimmon (about 1/2

lb.). Whirl fruit in a blender or food processor until smooth. Makes about 3/4

cup pulp; chill extra pulp airtight up to 2 days, or freeze.

 

Nutr. Assoc. : 4446 0 3403 0 0 3367 0 1310 0