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Ingredientes
- 1 lrg Red bell pepper, roasted, seeded and peeled
- 3 x Green apples
- 2 med Jicama
- 1 Tbsp. Fresh parsley, minced
- 3 Tbsp. Tarragon vinegar
- 6 Tbsp. Rice vinegar
- 3 Tbsp. Honey Salt White pepper, freshly grnd
Direcciones
- Roast, peel and seed red pepper and cut into julienne strips. Peel, core and cut apples into matchstick -size pcs. Peel and cut jicama into matchsticks.
- Combine red pepper, apple, jicama, parsley, vinegars, honey, salt and white pepper. Toss till well mixed. Serve cool and crispy.
- Lou's note: I didn't have tarragon vinegar, so I used balsamic vinegar. I supposed other kinds could be used as well. This was a lovely salad that we had with the Drunken Shrimp.
- NOTES :Houston's finest restaurants, by Ann Criswell. This one is from DeVille in the Four Seasons Hotel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 6 servings | |
| Calories 131 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 458mg | 13% |
| Total Carbs 30.73g | 8% |
| Dietary Fiber 12.4g | 41% |
| Sugars 13.18g | 9% |
| Protein 1.91g | 3% |
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