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1 lb jicama
2 pink (or red grapefruits (2 -lb. total))
2 oranges (1 3/4 lb. total)
2 firm-ripe avocados (1 1/4 -lb. total)
1 red-leaf lettuce,(3/4 lb.) -rinsed and crisped
1/2 c thinly red onion,Sliced Salt
Persimmon Dressing
6 T Hachiya persimmon pulp
1 T rice vinegar
1 t fresh sage leaves,Minced
1/2 t garlic,Minced
2 T mayonnaise
2 T citrus juice
1/4 c avocado (or salad oil)
Salt and pepper
1. Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.
2. Cut off and discard peel and white membrane from grapefruits and oranges. Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.
3. Pit, peel, and thinly slice avocados.
4. Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses. Arrange fruit, avocados, onion, and jicama on lettuce.
5. Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.
Persimmon Dressing:
1. In a food processor or blender, whirl persimmon pulp, vinegar, sage, garlic, mayonnaise, and juice until smooth and blended.
2. With motor running, pour in oil. Add salt and pepper to taste.
MAKES: 3/4 cup; 6 servings
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