Title: Low-Cal Green Apple and Jicama Slaw
Categories: Salad Lowcal
Yield: 6 Servings

1	lg	Red bell pepper; roasted, seeded and
		Peeled
3		Green apples
2	md	Jicama
1	tb	Fresh parsley; chopped
3	tb	Tarragon vinegar
6	tb	Rice vinegar
3	tb	Honey
		Salt
		White pepper; freshly ground

Roast, peel and seed red pepper and cut into julienne strips. Peel, core and cut apples into matchstick -size pieces. Peel and cut jicama into matchsticks.

Combine red pepper, apple, jicama, parsley, vinegars, honey, salt and white pepper. Toss until well mixed. Serve cold 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.

From MC nutritional analysis: 90 calories, . 1g fat.

This was a lovely salad which we had with the Drunken Shrimp.

NOTES : From: Houston Gourmet Cooks 2; exciting recipes from 21 of Houston's finest restaurants, by Ann Criswell. This one is from DeVille in the Four Seasons Hotel. Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Houston Gourmet Cooks 2, p. 33

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