| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
French |
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Ruby Red grapefruit |
| 1 |
lg |
Navel orange |
| 12 |
|
Snow peas or sugar peas |
| 4 |
|
Mandarin oranges |
| 2 |
tb |
Alfalfa sprouts |
| 1 |
|
Head Leaf lettuce |
| 2 |
|
Eggs |
| 1/2 |
c |
Honey |
| 1/2 |
c |
Lemon juice |
| 1/2 |
c |
Lime juice |
| 1/2 |
c |
Heavy cream; whipped |
| 2 |
ts |
Lime zest |
INSTRUCTIONS
HONEY LIME DRESSING
SALAD: Peel grapefruit & orange, then carefully remove segments. String &
clean snow peas. Using a 7-in. plate, alternate slices of grapefruit and
orange w/ a snow pea between each slice. Use 3 segments of each per salad.
Garnish each plate w/ leaf lettuce, alfalfa sprouts, and Mandarin orange.
Serve w/ Honey Lime Dressing. DRESSING: Beat eggs in a small saucepan, stir
in the honey,lemon juice, and lime juice. Place saucepan over low heat &
cook, stirring constantly, until mixture coats the back of a spoon. Remove
from the heat, cool to room temp. Fold in whipped cream and lime zest.
Chill for 1-2 hrs. and serve in a sauceboat.
ALAMEDA PLAZA
WORNALL ROAD; KANSAS CITY
WINE:BERNKASTLE RIESLING
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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