| 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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