Citrus And Watercress Salad

Recipe Ingredients

1		Watercress - stems removed
1		Boston lettuce
2		Pink grapefruit
2		Oranges
1/4 cup	15g / 0.5oz	Finely-diced red onion
2		Chopped Pickled Chipotle Chiles - see * Note
1 tablespoon	15ml	Red wine vinegar
2 teaspoons	10ml	Olive oil
1/2 teaspoon	2.5ml	Coarse salt
1/4 teaspoon	1.3ml	Cracked black pepper
1		Avocado - peeled, seeded, and thinly sliced

Recipe Instructions

* Note: See the "Pickled Chipotles / Chipotle Vinegar" recipe which is included in this collection.

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.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6309 broadcast 11-05 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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