| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits, Grains | Vegetarian | Veg4, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Bunc watercress, washed and | |
| dried | ||
| well | ||
| 2 | Florida pink grapefruit | |
| peeled and | ||
| segmented | ||
| 4 | oz | Cashew nuts |
| 6 | Spring onions, topped | |
| tailed and | ||
| diagonally sliced | ||
| 2 | t | Florida pink grapefruit |
| rind finely chopped | ||
| 1/2 | Florida pink grapefruit | |
| Juice of | ||
| 1 | T | White wine vinegar |
| 2 | T | Vegetable oil |
| 1 | T | Finely chopped fresh parsley |
| Salt and ground black pepper |
INSTRUCTIONS
Place the watercress, grapefruit, nuts and onions into a bowl. In a screw-top jar combine all the dressing ingredients and shake well to mix. Pour dressing over salad and toss thoroughly Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”
Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 173
Total Fat: 20.3g
Cholesterol: 0mg
Sodium: 6.3mg
Potassium: 407.1mg
Carbohydrates: 23.1g
Fiber: 2.6g
Sugar: 7.4g
Protein: 5.2g