Cupid's cherimoya salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fresh lime juice |
| 1 | Cherimoya; peeled and cubed | |
| 1 | Avocado; peeled and sliced | |
| 2 | Oranges | |
| 1 | Grapefruit | |
| 1 | Red onion | |
| ½ | Pomegranate; optional | |
| 1 | Head Romaine lettuce | |
| 1½ | tablespoon | Orange juice |
| 1½ | tablespoon | Lime juice |
| 2 | teaspoons | Honey |
| ¼ | teaspoon | Hot pepper flakes |
| ¼ | cup | Vegetable oil |
Directions
DRESSING
*Note: Cherimoya is best served chilled as a fresh fruit or in salad. To prepare cherimoya for a salad, peel with a sharp knife and cut into bite-size cubes, discarding the seeds. This recipe is great with chicken or for a luncheon salad.
Sprinkle 2 tablespoons lime juice over cherimoya and avocado. Peel oranges and grapefruit and cut into segments. Chop red onion. In a large bowl combine avocado, cherimoya, orange and grapefruit segments and onion. Set aside. If using pomegranate, scoop out seeds and set aside. Whisk orange juice, lime juice, honey, pepper flakes and oil together. Just before serving salad, pour dressing over fruit and toss well. Spoon onto lettuce-lined platter or plates. Sprinkle pomegranate seeds over top.
Serves 4 to 6. Per serving: 450 calories, 6 g protein, 55 g carbohydrates, 27 g fat, 0 mg cholesterol, 19 mg sodium. Calories from fat: 50 percent.
Formatted by Lynn Thomas dcqp82a@.... Source: Contra Costa Times 2-11-98.
Recipe by: Contra Costa Times 2-11-98 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Aug 31, 1998, converted by MM_Buster v2.0l.