Printer Friendly

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.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Meely, Carmela M.
Publication:Sunset
Article Type:Column
Date:Jun 1, 1992
Words:186
Previous Article:Oriental zucchini salad.
Next Article:North Beach bruschetta.
Topics:


Related Articles
Knife-and-fork lettuce-grapefruit salad.
Merry citrus.
Giant grapefruit? It's pummelo, and here's how to deal with it.
Oriental zucchini salad.
Citrus-shrimp salad.
Cool spaghetti salad.
Golden potato salad.
Golden couscous salad.
Litchi chicken salad.
Kitchen Cabinet.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters