| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Salad |
6 |
Servings |
INGREDIENTS
| 6 |
|
Oranges; peeled and thinly sliced |
| 2 |
|
Grapefruits; peeled and thinly sliced (up to) |
| 1 |
|
Lemon; juice of |
| 6 |
tb |
Clear honey |
| 2 |
tb |
Orange blossom water |
| 7 |
oz |
Blanched almonds |
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Mon, 22 Jul 1996 00:27:13 EDT
In a bowl arrange layers of orange and grapefruit slices. Sprinkle each
layer with the lemon juice, honey and orange blossom water mixed together.
Macerate for at least an hour and, if possible, overnight. Toast the
almonds under a grill (broiler), chop them coarsely and sprinkle over the
salad just before serving.
EAT-L Digest 21 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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