1. Pull open pomegranate and reserve seeds. Peel and section oranges and grapefruit. Separate endive leaves. Arrange watercress in center of a 12- to 15-inch platter. Place endive leaves around perimeter like spokes in a wheel. Place a section of grapefruit and a section of orange between endive spokes. 2. Whisk together garlic, mustard, salt, vinegar, oil, parsley, chives, basil, and pepper. Drizzle dressing over salad and dot with pomegranate seeds. If making dressing ahead, chill and whisk again before serving. Recipe By : the California Culinary Academy From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 103 (59%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 63.8mg||2 %|
|Potassium 300.2mg||8 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 15.1g|
|Protein 1.9g||3 %|
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Calories per serving: 176
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