watercress tang
- Categories
- Veg4
- Vegetarian
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 large | Bunc watercress; washed and dried |
| ; well | |
| 2 | Florida pink grapefruit; peeled and |
| ; segmented | |
| 4 ounces | Cashew nuts |
| 6 | Spring onions; topped, tailed and |
| ; diagonally sliced | |
| 2 teaspoons | Florida pink grapefruit rind; finely chopped |
| ½ | Florida pink grapefruit; Juice of |
| 1 tablespoon | White wine vinegar |
| 2 tablespoons | Vegetable oil |
| 1 tablespoon | Finely chopped fresh parsley |
| Salt and ground black pepper |
FOR THE SALAD
FOR THE DRESSING
1. Place the watercress, grapefruit, nuts and onions into a bowl. In a screw-top jar combine all the dressing ingredients and shake well to mix.
2. Pour dressing over salad and toss thoroughly Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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