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Recipe Name: Avocado, Grapefruit, And Watercress Salad With Roquefort Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Grapefruits
1 1/2 Avocados, preferably
2 Teaspoon(s) Red-wine vinegar
1/2 Teaspoon(s) Dijon-Style mustard
1/2 Teaspoon(s) Paprika
1/3 Cup(s) Vegetable oil
3 Cup(s) Packed watercress sprigs
1/3 Cup(s) Crumbled Roquefort
With a serrated knife cut the zest and pith from the grapefruits and
working over a bowl cut the flesh into sections, discarding the
membranes and reserving 6 tablespoons of the juice. Peel and pit the
avocados and cut them into 12 wedges. In a bowl sprinkle the avocados
with 3 tablespoons of the reserved grapefruit juice, coating them
thoroughly. In another bowl whisk together the remaining 3 tablespoons
reserved grapefruit juice, the vinegar, the mustard, the paprika, and
salt and pepper to taste, add the oil in a stream, whisking, and whisk
the dressing until it is emulsified. In a large bowl toss the
watercress with two thirds of the dressing and divide it among 4 salad
plates. Top the watercress decoratively with the avocado wedges,
drained, and the grapefruit sections, sprinkle the salads with in
Roquefort, and drizzle them with the remaining dressing. Serves 4.
Gourmet May 1991 Converted by MC_Buster. Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 1772
Calories From Fat: 1574
Total Fat: 181.4g
Cholesterol: 25.3mg
Sodium: 959.5mg
Potassium: 2634.6mg
Carbohydrates: 43.3g
Fiber: 30.7g
Sugar: 4.5g
Protein: 12.2g

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