- Serves: Serves 4
1/2 cup water
2 ancho peppers, halved lengthwise, seeds and ribs discarded
2 medium garlic cloves, quartered
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon canola or corn oil
1 tablespoon fresh lime juice
1 pound jícama, peeled and cut into very thin slices (about 3 1/2 cups)
1/2 cup chopped red onion
1/4 cup snipped fresh cilantro
1 large red or pink grapefruit
In a food processor or blender, process the mixture until smooth.
Add the remaining dressing ingredients. Process until smooth.
In a medium bowl, combine the jícama, onion, and cilantro. Pour the dressing over the jícama mixture, stirring to coat.
Cover and marinate in the refrigerator for 2 to 24 hours.
Shortly before serving, peel and section the grapefruit. Drain well. Gently stir the grapefruit sections into the jícama mixture.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 4.5 g
- Saturated Fat
- 0.5 g
- Trans Fat
- Polyunsaturated Fat
- 1.5 g
- Monounsaturated Fat
- 2.0 g
- 11 mg
- 33 g
- 9 g
- 18 g
- 3 g
1 other carbohydrate, 3 vegetable, 1 fat
This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.