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Title: Grapefruit, Beet, and Blue Cheese Salad Categories: Beets Yield: 1 Servings 1/2 bn Watercress; coarse stems -discarded 1 Grapefruit; * see note 1 oz Blue cheese; cut into small -thin slices 2 Peeled cooked beets (about 1 -cup grated); grated coarse 4 ts Extra-virgin olive oil 1 tb Balsamic vinegar Coarse salt to taste Coarsely ground pepper to -taste *peel and pith cut away with a serrated knife and sections cut free from membranes. Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads. Drizzle salads with remaining oil and season with salt and pepper. Serves 2. Gourmet February 1994 Per serving: 339 Calories; 26g Fat (67% calories from fat); 8g Protein; 21g Carbohydrate; 21mg Cholesterol; 402mg Sodium NOTES : Epicurious. Can be prepared in 45 minutes or less. Posted to MC-Recipe Digest by shade |