| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | New, Text, Import | 6 | Servings | |
INGREDIENTS
| 1 | bn | Watercress; stems removed |
| 1 | Head Boston lettuce | |
| 2 | Pink grapefruit | |
| 2 | Oranges | |
| 1/4 | c | Red Onion; Finely Diced |
| 2 | Pickled chipotle chiles; chopped | |
| 1 | tb | Red wine vinegar |
| 2 | ts | Olive oil |
| 1/2 | ts | Coarse salt |
| 1/4 | ts | Cracked black pepper |
| 1 | Avocado; peeled, seeded and thinly sliced |
INSTRUCTIONS
thinly slicedWash the greens well and discard any tough stems. Tear into bite size pieces. Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Place the grapefruit and orange supremes in another bowl, reserving the juice. Add onion to bowl with supremes and mix. In a small bowl, whisk together the chipotle chiles, vinegar, olive oil, salt, pepper and 2 tablespoons of reserved grapefruit/orange juice. To serve, pour dressing over fruit, add greens and toss lightly. Arrange on a platter or among 4 salad plates and garnish with avocado slices. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/5/96 SHOW Recipe By : TOO HOT TAMALES SHOW #TH6309 Posted to MC-Recipe Digest V1 #280 Date: Tue, 05 Nov 1996 16:40:59 -0600 From: Pat Asher <asher@mcs.com>
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