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Grapefruit, raspberry, and avocado salad.

1/2 pound watercress 5 large (1/3 lb. total) butter lettuce leaves 1 tablespoon walnut or salad oil 1/3 cup raspberry or red wine vinegar 2 teaspoons ground coriander 2 large (2 1/3 lb. total) grapefruits 1 large (2/3 lb.) firm-ripe avocado 2/3 cup raspberries, rinsed and drained dry

Salt and pepper

Discard tough stems from watercress and lettuce. Rinse greens, drain, wrap in towels, enclose in a plastic bag, and chill at least 30 minutes or up to a day.

In a small bowl, mix together a dressing of oil, vinegar, and coriander.

Put greens in a wide, shallow bowl. With a sharp knife, cut peel and white membrane from grapefruits. Hold fruit over greens and cut between inner membrane to free segments; arrange fruit on greens. Pit avocado, peel, and slice. Arrange with grapefruit. Scatter raspberries onto salad, and spoon dressing over salad. Add salt and pepper to taste. Makes 6 to 8 servings.

Per serving: 94 cal.; 2 g protein; 6.2 g fat (0.8 g sat.); 9.8 g carbo.; 16 mg sodium; 0 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Meely, Carmela M.
Article Type:Column
Date:Jun 1, 1992
Previous Article:Oriental zucchini salad.
Next Article:North Beach bruschetta.

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