| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Mexican | Salad | 4 | Servings |
INGREDIENTS
| 1/2 | Fresh pineaple | |
| 2 | Grapefruits | |
| 4 | Orange | |
| 1 | Avocado | |
| 1 | sl | Watermelon; cut into wedges |
| 1 | c | Sliced almonds |
| Lettuce greens; washed and chilled | ||
| 1 | c | Pineaple juice |
| 3 | tb | Lime juice; fresh |
| 1/3 | c | White Tequila |
| 1/2 | ts | Powdered sugar & salt |
| 2 | tb | Olive oil |
INSTRUCTIONS
SALAD DRESSING Mix all ingredients for the dressing. Shake in a jar and chill. Using just the meat of the pineaple, cut into 1" cubes. Peel the grapefruits, oranges and avocado. Cut into 1" cubes (the avocado should be 1/2"). Toss together with the dressing. Place the lettuce greens fanned out on a plate. Place fruit mixture on greens, top with sliced almonds and garnish with water melon wedges. Serve chilled on a chilled plate. This would make a refreshing summer lunch dish. PABLO'S SEATTLE WINE: TORRES GRAN VINA SOL '77 From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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