| 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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