Recipe - Low-Cal Green Apple And Jicama Slaw

1 lg Red bell pepper; roasted,
seeded and peeled
3 Green apples
2 md Jicama
1 tablespoon Fresh parsley; chopped
3 tablespoon Tarragon vinegar
6 tablespoon Rice vinegar
3 tablespoon 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. This was a lovely salad which
we had with the Drunken Shrimp.

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

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.
Recipe by: Houston Gourmet Cooks 2, p. 33

Posted to TNT Prodigy's Recipe Exchange Newsletter by Lou Parris
lbparris@earthlink.net on Sep 15, 1997