Knife-and-fork lettuce-grapefruit salad Essay

The curry dressing is also good with chicken or fruit salads. 1/2cup salad oil 1/4 cup Dijon mustard 3 tablespoons honey 3 tablespoonslemon juice 1 teaspoon celery salt 1/4 teaspoon dry mustard 1/4 teaspooncurry powder 1-1/4 cups mayonnaise 3 heads (6 to 8 oz.

each) red leaflettuce 4 large ruby or pink grapefruit 2 large ripe avocados In a bowl, mix oil, Dijon mustard, honey, lemon juice, celery salt,dry mustard, and curry powder. Whisk in mayonnaise. (Use, or cover andchill up to 1 week.

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) Makes 2 cups. Cut lettuce vertically into quarters through core and leaves. Rinsegently, drain, wrap in towels, and chill at least 30 minutes or up toovernight. On a large platter or 12 salad plates, arrange lettuce quarters.Cut peel and white membrane off grapefruit, then slice fruit crosswise.Peel, pit, and slice avocados.

Place 1/12 of the grapefruit andavocados over each lettuce quarter. Spoon 2 tablespoons of the dressingonto each salad; pass remainder. Makes 12 servings.

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