The chayote--known in Louisiana as the mirliton--is a curious fruit that tastes more like a squash. Its low-key flavor makes it an excellent companion to high-spirited artichokes; a Cajun-seasoned vinaigrette pulls them together. If it's not in your grocery store, patty pan squash is a good substitute.

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Recipe Summary test

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel mirlitons; cut in half lengthwise, and discard pits. Cut mirliton halves lengthwise into slices. Steam mirliton slices and artichoke bottoms, covered, 40 minutes or until tender. Cool.

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  • Combine vinegar and next 7 ingredients (vinegar through pimento) in a large bowl; stir with a whisk.

  • Add vegetables to vinegar mixture; toss well. Cover and marinate 1 hour, stirring occasionally. Spoon into a lettuce-lined bowl, if desired. Serve with a slotted spoon.

Tips

Reprinted with permission of Cooking Light(R) magazine. All rights reserved.

CALORIES 72 (35% from fat); FAT 2.8g (sat 0.3g, mono 1.7g, poly 0.2g); PROTEIN 2.2g; CARB 11.1g; FIBER 1.3g; CHOL 0mg; IRON 1.2mg; SODIUM 265mg; CALC 43mg

Nutrition Facts

67 calories; protein 2.7g; carbohydrates 9.9g; fat 2.5g; cholesterol 0.2mg; sodium 293.5mg. Full Nutrition
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