Knife-and-fork lettuce-grapefruit salad Essay

The curry dressing is also good with chicken or fruit salads. 1/2
cup salad oil 1/4 cup Dijon mustard 3 tablespoons honey 3 tablespoons
lemon juice 1 teaspoon celery salt 1/4 teaspoon dry mustard 1/4 teaspoon
curry powder 1-1/4 cups mayonnaise 3 heads (6 to 8 oz. each) red leaf
lettuce 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 and
chill up to 1 week.) Makes 2 cups.

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Cut lettuce vertically into quarters through core and leaves. Rinse
gently, drain, wrap in towels, and chill at least 30 minutes or up to
overnight.



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 and
avocados over each lettuce quarter. Spoon 2 tablespoons of the dressing
onto each salad; pass remainder. Makes 12 servings.

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