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Name: Tricolor Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 Oranges; 3 Cloves garlic -- minced; 7 tb Vegetable oil; 3 Fresh basil leaves; 2 bn Watercress; 1 tb Chives; 2 Heads Belgian endive; 1 tb Parsley; Fresh ground pepper -- to; 3 tb Balsamic vinegar; Taste; 1 Pomegranate; 1 tb Dijon mustard; 1/2 ts Salt; 1 Grapefruit

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INGREDIENTS

2 Oranges
3 Cloves garlic -- minced
7 tb Vegetable oil
3 Fresh basil leaves
2 bn Watercress
1 tb Chives
2 Heads Belgian endive
1 tb Parsley
Fresh ground pepper -- to
3 tb Balsamic vinegar
Taste
1 Pomegranate
1 tb Dijon mustard
1/2 ts Salt
1 Grapefruit

Servings

INSTRUCTIONS

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

NOTES

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Tricolor Salad

2 Oranges
3 Cloves garlic -- minced
7 tb Vegetable oil
3 Fresh basil leaves
2 bn Watercress
1 tb Chives
2 Heads Belgian endive
1 tb Parsley
 Fresh ground pepper -- to
3 tb Balsamic vinegar
 Taste
1 Pomegranate
1 tb Dijon mustard
1/2 ts Salt
1 Grapefruit

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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Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: 6 Servings

Calories: 176
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 176

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