100-Calorie Snack Cookbook by Sally Sampson

Author:Sally Sampson
Language: eng
Format: mobi
Publisher: Houghton Mifflin Harcourt
Published: 2009-07-28T21:00:00+00:00

Place the jicama, carrots and apple in a medium-size mixing bowl and toss well. Add the radicchio, olive oil, lime juice, salt and chili powder and toss well. Cover and refrigerate for at least 2 hours and up to overnight. Serve, garnished with the cilantro.

NUTRITION FACTS: Calories: 103; Calories from Fat: 42; Fat: 4.7g; Saturated Fat: 0.7g; Cholesterol: 0mg; Sodium: 407mg; Carbohydrates: 15.3g; Dietary Fiber: 6.5g; Protein: 1.1g

Chapter Recipes | Contents

SALADS

JERUSALEM ARTICHOKE SALAD WITH MUSTARD DRESSING

SERVES 4, ABOUT 1⁄2 CUP PER SERVING

Despite its name, the Jerusalem artichoke has no relation to either Jerusalem or to an artichoke. It is a member of the sunflower family and is often referred to as a sunchoke. When raw, its white flesh has a nutty flavor; when cooked it tastes similar to an artichoke heart.

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