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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Citrus Salad with Raspberry Vinaigrette
 Categories: Salads, Chinese, Fruit
      Yield: 2 salads
 
-----------------------------------SALAD-----------------------------------
      1 lg Asian pear                               Water chestnut, slices
      1 lg Orange, navel                            Onion, purple, sliced
      1 lg Grapefruit, pink                         Ginger, candied
           Mixed greens                             Walnuts, roasted

----------------------------------DRESSING----------------------------------
      2 tb Oil, sesame                         1 ts Honey OR
      2 tb Oil, walnut                         1 ts Sugar, brown
      4 tb Veinegar, raspberry            
 
     The orange, grapefruit, and asian pear should be peeled, sectioned and
  all of the membrane should be removed.
  
     Any mixed greens that you would like to eat "raw" can be mixed and
  placed in a mound in the middle of a round plate (individual serving).
  Around this mound of greens, arrange alternating slices of pear, orange and
  grapefruit.
  
     To add a variety of flavors and textures to the salad, toss in any
  desired amount of any or all of the following: thin slices of water
  chestnut, julienne strips of purple onion, little bits of candied ginger,
  and toasted walnuts.
  
     For the dressing, mix all of the ingredients together in a blender, or
  whisk them together vigorously.  If you like a little sweetness to your
  vinaigrette dressings, add a little honey, or a little brown sugar and mix
  in thoroughly.
  
     Drizzle the dressing over the salad and serve.
  
     Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94
 
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