| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Naval oranges; peeled and sliced thinly |
| 1 |
c |
Halved green grapes |
| 1 |
sm |
Red onion; sliced thinly |
| 1/2 |
c |
Pecan halves; toasted |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Shredded lemon peel |
| 1 |
tb |
Honey |
| 1 |
ts |
Prepared mustard |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 4 |
c |
Broken salad greens; crisped |
| 2 |
c |
Watercress sprigs; crisped |
INSTRUCTIONS
In large bowl, combine oranges, grapes, onion and pecan halves. In
measuring cup combine oil, lemon juice, lemon peel, honey, mustard, salt
and pepper. Beat with a fork until well blended and pour over the first
mixture. Cover and chill 4 to 6 hours or overnight. To serve, add greens
and toss well. Yummy!
Posted to recipelu-digest Volume 01 Number 166 by "Diane Geary"
<diane@keyway.net> on Oct 26, 1997
A Message from our Provider:
“Need a new life? God accepts trade-ins”