SALAD
1/2 Fresh pineaple
2 Grapefruits
4 Orange
1 Avocado
1 slice Watermelon, cut into wedges
1 cup Sliced almonds
Lettuce greens, washed and chilled
DRESSING
1 cup Pineaple juice
3 tbsp Lime juice, fresh
1/3 cup White Tequila
1/2 tsp Powdered sugar & salt
2 tbsp Olive oil
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Mix all ingredients for the dressing. Shake in a jar and chill. Using just the meat of the pineaple, cut into 1" cubes. Peel the grapefruits, oranges and avocado. Cut into 1" cubes (the avocado should be 1/2"). Toss together with the dressing. Place the lettuce greens fanned out on a plate. Place fruit mixture on greens, top with sliced almonds and garnish with water melon wedges. Serve chilled on a chilled plate. This would make a refreshing summer lunch dish.
PABLO'S
SEATTLE
WINE: TORRES GRAN VINA SOL '77
From the <Micro Cookbook Collection of Mexican Recipes>.
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