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Chopped Escarole Salad With Grapefruit And Avocado |
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Serves: 10
Serves 10 to 12
The bitter crunch of the escarole works well with the soft texture of the avocado and slightly sweet, slightly tart taste of the grapefruit.
2 heads escarole leaves, torn into bite-sized pieces
2 Ruby Red grapefruit, peeled, seeded, and cut into bite-sized chunks
2 avocados, peeled, pitted, and cut into bite-sized chunks
1/2 red onion, thinly sliced
DRESSING:
1 1/2 tablespoons Dijon style mustard
Pinch sugar
3/4 cup olive oil
3 tablespoons cider vinegar
1/4 cup fresh grapefruit juice
Sea salt and freshly ground pepper to taste
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- Chopped Escarole Salad With Grapefruit And Avocado is from the Cook'n for Dinner Parties collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!
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In a large salad bowl, combine the escarole, grapefruits, avocados, and onion.
TO PREPARE THE DRESSING: In a small bowl, combine all the dressing ingredients. Whisk until fully blended.
Pour the dressing over the salad and toss. Serve immediately.
From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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