| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
California |
Fruit, Salads |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1/4 |
c |
Grapefruit juice |
| 1/4 |
t |
Sugar |
| 5 |
oz |
Spring greens |
| 2 |
c |
Assorted melon balls, such |
|
|
as |
|
|
Cantaloupe and/or honeydew |
|
|
and |
|
|
Watermelon |
INSTRUCTIONS
Whisk together olive oil, salt, pepper, grapefruit juice and sugar.
Divide greens among 4 plates. Place melon balls on greens on each
plate. Drizzle with dressing. PER SERVING: 280 calories; 495 mg
sodium; 0 cholesterol; 27 grams fat; 10 grams carbohydrates; 1 gram
protein; 0.54 gram fiber. Excerpt from LA Times 05/06/98 Food Section;
Busted by HANNEMAN Notes: "In the '30s, French dressing was not the
pale orange mayonnaise-y mixture we know today, but a simple
vinaigrette. Make the vinaigrette with grapefruit juice and, voila,
you have California French. Fusion cuisine of the '30s!" Recipe by:
LEILAH BERNSTEIN, Special to The LA Times 1998 Posted to MC-Recipe
Digest by Kitpath <phannema@wizard.ucr.edu> on May 07, 1998
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