Melon balls on lettuce with california french dressing

4 Servings

Ingredients

Quantity Ingredient
½ cup Olive oil
1 teaspoon Salt
½ teaspoon Pepper
¼ cup Grapefruit juice
¼ teaspoon Sugar
5 ounces Spring greens
2 cups Assorted melon balls; such as
Cantaloupe and/or honeydew and
Watermelon

Directions

Whisk together olive oil, salt, pepper, grapefruit juice and sugar. Divide greens among 4 plates. Place melon balls on greens on each plate. Drizzle with dressing.

PER SERVING: 280 calories; 495 mg sodium; 0 cholesterol; 27 grams fat; 10 grams carbohydrates; 1 gram protein; 0.54 gram fiber.

Excerpt from LA Times 05/06/98 Food Section; Busted by HANNEMAN Notes: "In the '30s, French dressing was not the pale orange mayonnaise-y mixture we know today, but a simple vinaigrette. Make the vinaigrette with grapefruit juice and, voila, you have California French. Fusion cuisine of the '30s!"

Recipe by: LEILAH BERNSTEIN, Special to The LA Times 1998 Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998

Related recipes