Yield: 4 Servings
|½ \N||Fresh pineaple|
|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|
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.
WINE: TORRES GRAN VINA SOL '77
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .