| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
|
Salads |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Cider vinegar |
| 2 |
tb |
Orange juice |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt, or to taste |
| 1 |
bn |
Red-leaf lettuce |
| 1/2 |
bn |
Romaine lettuce |
| 1 |
|
Red grapefruit |
| 2 |
lg |
Oranges |
| 1 |
sm |
Red onions, sliced |
| 1 |
c |
Jicama sticks |
INSTRUCTIONS
VINAIGRETTE DRESSING
SALAD
Combine the ingredients for the dressing. Refrigerate until ready to add to
the salad.
Wash the lettuce, drain and dry by patting with paper towels. Refrigerate
several hours before serving. Peel the grapefruit and oranges with a sharp
knife to remove both the outer skin and the inner white pith. Cut out each
section so it is free of any membrane. When ready to assemble the salad,
tear the lettuce into bite-sized pieces. Bombine with the fruit, onion, and
jicama in a large bowl. Pour the dressing over the greens; toss lightly to
coat the lettuce mixture.
Formatted by Lou Parris (lbparris@earthlink.net)
Recipe by: New Tastes and Tales of Texas, p. 48 Posted to MC-Recipe Digest
V1 #545 by Lou Parris <lbparris@earthlink.net> on Mar 28, 1997
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