Try this Walnut-Grapefruit Salad with Yellow Chilies recipe, or contribute your own.
Suggest a better descriptionChilies 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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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 73 | ||
Calories from Fat: 41 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 42.9mg | 1 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.4g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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