Yield: 4 Servings
Measure | Ingredient |
---|---|
½ \N | Fresh pineaple |
2 \N | Grapefruits |
4 \N | Orange |
1 \N | Avocado |
1 slice | Watermelon; cut into wedges |
1 cup | Sliced almonds |
\N \N | Lettuce greens; washed and chilled |
1 cup | Pineaple juice |
3 tablespoons | Lime juice; fresh |
⅓ cup | White Tequila |
½ teaspoon | Powdered sugar & salt |
2 tablespoons | Olive oil |
SALAD
DRESSING
Mix all ingredients for the dressing. Shake in a jar and chill. Using just the meat of the pineaple, cut into 1" cubes. Peel the grapefruits, oranges and avocado. Cut into 1" cubes (the avocado should be ½"). Toss together with the dressing. Place the lettuce greens fanned out on a plate. Place fruit mixture on greens, top with sliced almonds and garnish with water melon wedges. Serve chilled on a chilled plate. This would make a refreshing summer lunch dish.
PABLO'S
SEATTLE
WINE: TORRES GRAN VINA SOL '77
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .