Ensalada de margarita
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Fresh pineaple | |
| 2 | Grapefruits | |
| 4 | Orange | |
| 1 | Avocado | |
| 1 | slice | Watermelon; cut into wedges |
| 1 | cup | Sliced almonds |
| 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 |
Directions
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, .