Yield: 6 Servings
|1 \N||Pink grapefruit|
|1 \N||Head of your favorite salad lettuce|
|¾ cup||Pumpkin seeds|
|½ cup||Grapefruit juice (should be obtained from the grapefruit, but if not, then some bottled juice will have to be used)|
|½ cup||Corn oil|
|\N \N||Pepper to taste|
Source: Jewish cooking class taught by Bilha Widman Lightly roast the pumpkin seeds in a hot frying pan without any oil. Let cool.
Peel the grapefruit, and separate the fruit from the white sections. Cut the fruit into pieces. Save the juice that comes out while you're doing this.
Mix the lettuce with the grapefruit pieces and ¼ cup of the roasted pumpkin seeds.
Mix the dressing ingredients together, and add pepper to taste. Pour over the salad, and toss lightly. Garnish with the rest of the roasted pumpkin seeds.
Posted to JEWISH-FOOD digest V96 #62 Date: 24 Oct 96 11:55:52 EDT
From: Karen Snyder <100130.1562@...>