Melon balls on lettuce with california french dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | cup | Grapefruit juice |
| ¼ | teaspoon | Sugar |
| 5 | ounces | Spring greens |
| 2 | cups | Assorted melon balls; such as |
| Cantaloupe and/or honeydew and | ||
| Watermelon | ||
Directions
Whisk together olive oil, salt, pepper, grapefruit juice and sugar. Divide greens among 4 plates. Place melon balls on greens on each plate. Drizzle with dressing.
PER SERVING: 280 calories; 495 mg sodium; 0 cholesterol; 27 grams fat; 10 grams carbohydrates; 1 gram protein; 0.54 gram fiber.
Excerpt from LA Times 05/06/98 Food Section; Busted by HANNEMAN Notes: "In the '30s, French dressing was not the pale orange mayonnaise-y mixture we know today, but a simple vinaigrette. Make the vinaigrette with grapefruit juice and, voila, you have California French. Fusion cuisine of the '30s!"
Recipe by: LEILAH BERNSTEIN, Special to The LA Times 1998 Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998