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| Tricolor Salad Recipe |
Category: Fruits
Rating:
N/A
Servings: 6
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Ingredients
1 pomegranate
2 oranges
1 grapefruit
2 heads belgian endive
2 bunch watercress
3 cloves garlic -- minced
1 tablespoon dijon mustard
1/2 teaspoon salt
3 tablespoon balsamic vinegar
7 tablespoon vegetable oil
1 tablespoon parsley
1 tablespoon chives
3 fresh basil leaves
1 fresh ground pepper -- to
1 taste
Cooking Directions:
1. Pull open pomegranate and reserve seeds. Peel and section oranges and grapefruit. Separate endive leaves. Arrange watercress in center of a 12- to 15-inch platter. Place endive leaves around perimeter like spokes in a wheel. Place a section of grapefruit and a section of orange between endive spokes.
2. Whisk together garlic, mustard, salt, vinegar, oil, parsley, chives, basil, and pepper. Drizzle dressing over salad and dot with pomegranate seeds. If making dressing ahead, chill and whisk again before serving.
Recipe By : the California Culinary Academy
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
fruits,vegetables
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