Watercress tang
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Bunc watercress; washed and dried |
| ; well | ||
| 2 | Florida pink grapefruit; peeled and | |
| ; segmented | ||
| 4 | ounces | Cashew nuts |
| 6 | Spring onions; topped, tailed and | |
| ; diagonally sliced | ||
| 2 | teaspoons | Florida pink grapefruit rind; finely chopped |
| ½ | Florida pink grapefruit; Juice of | |
| 1 | tablespoon | White wine vinegar |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Finely chopped fresh parsley |
| Salt and ground black pepper | ||
Directions
FOR THE SALAD
FOR THE DRESSING
1. Place the watercress, grapefruit, nuts and onions into a bowl. In a screw-top jar combine all the dressing ingredients and shake well to mix.
2. Pour dressing over salad and toss thoroughly Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.