| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains |
Vegetarian |
Veg4, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
lg |
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 |
ts |
Florida pink grapefruit rind; finely chopped |
| 1/2 |
|
Florida pink grapefruit; Juice of |
| 1 |
tb |
White wine vinegar |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Finely chopped fresh parsley |
|
|
Salt and ground black pepper |
INSTRUCTIONS
FOR THE SALAD
FOR THE DRESSING
1. 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.
2. Pour dressing over salad and toss thoroughly Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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