Jícama and Grapefruit Salad with Ancho-Honey Dressing

  • Serves: Serves 4


Description

Ancho peppers are dried poblano peppers. Wrinkled and dark reddish-brown, they add a medium-hot boost to this salad dressing.<br />

Ingredients

Dressing
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
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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

Cooking Instructions

In a small saucepan, bring the water, peppers, and garlic to a boil over high heat. Reduce the heat and simmer for 10 minutes.

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.

Cook's Tip

Cook’s Tip: Also called Mexican potato, jícama is a root vegetable with a thin brown skin and crunchy cream-colored flesh. Jícama has a sweet, nutty flavor and can be eaten raw or cooked. Use jícama as you would carrot and celery sticks, or chop or shred jícama to add to a fresh green salad. Choose bulbs that are firm and free of blemishes. Store whole jícama, unwrapped, in the refrigerator for up to five days. Peel the skin just before using. Wrap leftover jícama in plastic wrap and store for two to three days in the refrigerator.


Nutritional Analysis
Per serving
Calories Per Serving
171
Total Fat
4.5 g
Saturated Fat
0.5 g
Trans Fat
0
Polyunsaturated Fat
1.5 g
Monounsaturated Fat
2.0 g
Cholesterol
0
Sodium
11 mg
Carbohydrates
33 g
Fiber
9 g
Sugar
18 g
Protein
3 g

Dietary Exchanges


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.