|Jicama Apple Salad
Serves 4 / Peel off the tough brown skin of this hardy root vegetable—commonly used in Latin American cooking—and you’ll discover its deliciously crunchy, slightly sweet white flesh. It’s perfect for crudités and salads, such as this updated, Asian-inspired version of the Waldorf salad.
1/2 cup pecan halves
1. Preheat oven to 300°. Dry-roast pecans for 5 minutes. Remove from oven; drizzle lightly with umeboshi and barley malt. Stir well and return to oven for 3–4 minutes. Transfer immediately to a plate to cool.
Recipe provided by Joanne Saltzman, author of Intuitive Cooking</<em> (Book Publishing Company, 2006) and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).
PER SERVING: 162 cal, 47% fat cal, 9g fat, 1g sat fat, 0mg chol, 2g protein, 21g carb, 6g fiber, 367mg sodium