| 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 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Mustard |
|
|
Pepper to taste |
INSTRUCTIONS
DRESSING
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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