| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Pink grapefruit |
| 1 |
|
Head of your favorite salad |
|
|
lettuce |
| 3/4 |
c |
Pumpkin seeds |
| 1/2 |
c |
Grapefruit juice, should be |
|
|
obtained from the |
|
|
grapefruit but if not |
|
|
then some bottled juice |
|
|
will have to be used |
| 1/2 |
c |
Corn oil |
| 1/2 |
t |
Salt |
| 1 |
t |
Sugar |
| 1 |
T |
Mustard |
|
|
Pepper to taste |
INSTRUCTIONS
Source: Jewish cooking class taught by Bilha Widman Lightly roast the
pumpkin seeds in a hot frying pan without any oil. Let cool. Peel the
grapefruit, and separate the fruit from the white sections. Cut the
fruit into pieces. Save the juice that comes out while you're doing
this. Mix the lettuce with the grapefruit pieces and 1/4 cup of the
roasted pumpkin seeds. Mix the dressing ingredients together, and add
pepper to taste. Pour over the salad, and toss lightly. Garnish with
the rest of the roasted pumpkin seeds. Posted to JEWISH-FOOD digest
V96 #62 Date: 24 Oct 96 11:55:52 EDT From: Karen Snyder
<100130.1562@compuserve.com>
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