| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | California | Fruit, Salads | 4 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1/4 | c | Grapefruit juice |
| 1/4 | t | Sugar |
| 5 | oz | Spring greens |
| 2 | c | Assorted melon balls, such |
| as | ||
| Cantaloupe and/or honeydew | ||
| and | ||
| Watermelon |
INSTRUCTIONS
Whisk together olive oil, salt, pepper, grapefruit juice and sugar. Divide greens among 4 plates. Place melon balls on greens on each plate. Drizzle with dressing. PER SERVING: 280 calories; 495 mg sodium; 0 cholesterol; 27 grams fat; 10 grams carbohydrates; 1 gram protein; 0.54 gram fiber. Excerpt from LA Times 05/06/98 Food Section; Busted by HANNEMAN Notes: "In the '30s, French dressing was not the pale orange mayonnaise-y mixture we know today, but a simple vinaigrette. Make the vinaigrette with grapefruit juice and, voila, you have California French. Fusion cuisine of the '30s!" Recipe by: LEILAH BERNSTEIN, Special to The LA Times 1998 Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07, 1998
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