A Light Salad That Complements Any Dish

Diana Helfand
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Wednesday - January 19, 2011
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A kamaaina favorite, Romano’s Macaroni Grill, the award-winning restaurant at Ho’okipa Terrace in Ala Moana Center, is rolling out its new menu that will feature the return of some popular favorites, new items and new recipes for traditional items.

General manager Darren Yasui and executive chef Mike Longworth, members of the team that opened the restaurant, have been welcoming kamaaina and visitors since 2005.

The restaurant is open daily from 11 a.m. and features Happy Hour from 4 to 7 p.m. in the lounge. For more information, call 356-8300.

Here’s one of my favorite side dishes to try with Italian food, or it goes great with fish, chicken and turkey.


Jicamas remain crisp even when cooked and are used to add a crunchy texture to salads, dips, soups, rice and even fruit salads.

They are good sources of potassium and vitamin C, contain some protein and are very low in calories.

JICAMA SALAD WITH PINEAPPLE

* 1 cup fat-free or low-fat honey must
ard dressing

* 1/2 cup chopped fresh cilantro
* 1/4 teaspoon ground cumin
* 1/2 fresh pineapple, peeled, cored and cut into 1/2-inch-thick slices
* 2 small jicama, peeled, and cut into 3-inch-long matchstick-size strips
* 1/4 cup thinly sliced red bell pepper


Preheat oven to 450 degrees. Whisk dressing, cilantro and cumin in small bowl to blend. Set aside.

Coat cookie sheet with cooking spray, place pineapple slices on sheet and spray again. Roast in oven for 15 minutes. Remove from oven and turn pineapple slices over. Allow to cool. Cut pineapple into small, bite-size pieces and toss lightly with jicama, red pepper and dressing. Chill well before serving.

Makes eight servings.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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