| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | American | 1 | Servings | |
INGREDIENTS
| Lemon Vinaigrette: follows | ||
| 2 | Pink grapefruit | |
| 1 | Papaya | |
| 1 | Head each butter lettuce and red leaf lettuce | |
| 1/2 | c | Pomegranate seeds |
INSTRUCTIONS
Here's one -- I don't know the name of where it came from, but here's the URL http://bpe.com/food/recipes/ferrary/index.html Low-Fat, High-Flavor Dining (This must be a winter menu.) An All-American Lowfat Feast by Lou Seibert Pappas Prepare the Lemon Vinaigrette. Peel and section the grapefruits. Peel, seed, and slice the papaya. Tear the greens into bite-size pieces and place in a salad bowl. Pour over two-thirds of the dressing and mix to coat. Arrange grapefruit sections and papaya slices alternately on top. Sprinkle with the pomegranate seeds. Drizzle with the remaining dressing. Makes 8 servings. Lemon Vinaigrette In a small bowl place 1/3 cup olive oil or canola oil, 3 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon grated lemon zest, 1/2 teaspoon crumbled dried tarragon, 2 teaspoons Dijon mustard, and salt and pepper to taste; whisk to blend. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
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