| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
California |
Salads, Fruit |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Grapefruit juice |
| 1/4 |
ts |
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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