Advertisement
Recipe: Citrus Jicama And Watercress Salad
Similar Categories: Citrus, Jicama, Watercress, Salad
Citrus, Jicama And Watercress Salad
Yield: 6 Servings
1 bn Watercress; stems removed
1 Head Boston lettuce
2 Pink grapefruit
2 Oranges
1/4 c Red onion; finely diced
2 Pickled chipotle chiles;
-chopped
1 tb Red wine vinegar
2 ts Olive oil
1/2 ts Coarse salt
1/4 ts Cracked black pepper
1 md Jicama; 1/4 inch dice
-; (peeled)
Wash the greens well and discard any tough stems. Tear into bite size
pieces.
Working over a bowl to catch the juices, peel the grapefruits and oranges
and cut between the membranes to remove the sections. Remove the seeds.
Place the grapefruit and orange supremes in another bowl, reserving the
juice. Add onion to bowl with supremes and mix.
In a small bowl, whisk together the chipotle chiles, vinegar, olive oil,
salt, pepper and 2 tablespoons of reserved grapefruit/orange juice.
To serve, pour dressing over fruit, add greens and toss lightly. Arrange on
a platter or among 4 salad plates and garnish with avocado slices.
>From: "Tina D. Bell"
Per serving: 116 Calories (kcal); 2g Total Fat; (13% calories from fat); 3g
Protein; 25g Carbohydrate; 0mg Cholesterol; 166mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: TOO HOT TAMALES, SHOW #TH6309
Converted by MM_Buster v2.0n.
Yield: 6 Servings
1 bn Watercress; stems removed
1 Head Boston lettuce
2 Pink grapefruit
2 Oranges
1/4 c Red onion; finely diced
2 Pickled chipotle chiles;
-chopped
1 tb Red wine vinegar
2 ts Olive oil
1/2 ts Coarse salt
1/4 ts Cracked black pepper
1 md Jicama; 1/4 inch dice
-; (peeled)
Wash the greens well and discard any tough stems. Tear into bite size
pieces.
Working over a bowl to catch the juices, peel the grapefruits and oranges
and cut between the membranes to remove the sections. Remove the seeds.
Place the grapefruit and orange supremes in another bowl, reserving the
juice. Add onion to bowl with supremes and mix.
In a small bowl, whisk together the chipotle chiles, vinegar, olive oil,
salt, pepper and 2 tablespoons of reserved grapefruit/orange juice.
To serve, pour dressing over fruit, add greens and toss lightly. Arrange on
a platter or among 4 salad plates and garnish with avocado slices.
>From: "Tina D. Bell"
Per serving: 116 Calories (kcal); 2g Total Fat; (13% calories from fat); 3g
Protein; 25g Carbohydrate; 0mg Cholesterol; 166mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: TOO HOT TAMALES, SHOW #TH6309
Converted by MM_Buster v2.0n.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Citrus, Jicama, Watercress, Salad
| Pork And Crab Salad | '90s Style Chicken Salad |
