Title: CITRUS SALAD WITH RASPBERRY VINAIGRETTE
Categories: Salads, Fruits, Chinese
Yield: 2 salads

—————————SALAD—————————
1 lg Asian pear
1 lg Orange, navel
1 lg Grapefruit, pink
Mixed greens
Water chestnut, slices
Onion, purple, sliced
Ginger, candied
Walnuts, roasted

————————-DRESSING————————-
2 tb Oil, sesame
2 tb Oil, walnut
4 tb Veinegar, raspberry
1 ts Honey OR
1 ts Sugar, brown

The orange, grapefruit, and asian pear should be
peeled, sectioned and all of the membrane should be
removed.

Any mixed greens that you would like to eat “raw”
can be mixed and placed in a mound in the middle of a
round plate (individual serving). Around this mound of
greens, arrange alternating slices of pear, orange and
grapefruit.

To add a variety of flavors and textures to the
salad, toss in any desired amount of any or all of the
following: thin slices of water chestnut, julienne
strips of purple onion, little bits of candied ginger,
and toasted walnuts.

For the dressing, mix all of the ingredients
together in a blender, or whisk them together
vigorously. If you like a little sweetness to your
vinaigrette dressings, add a little honey, or a little
brown sugar and mix in thoroughly.

Drizzle the dressing over the salad and serve.

Source: “Yan Can Cook,” Martin Yan : PBS Series,
11/8/94

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