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Golden Gate Salad Bowl

the.instructor's picture
Ingredients
  Boston lettuce head 1
  Watercress 2 Bunch (200 gm)
  Ripe avocado 1 Small
  Lemon juice 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Vegetable oil 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Oranges 3 Medium, pared, sectioned
  Oranges 3 Medium, pared and sectioned
  Preserved kumquats 3
  Pecans 1⁄3 Cup (5.33 tbs), chopped
Directions

GETTING READY
1) Trim lettuce, rinse, and drain.
2) Wash watercress; cut sprigs separately, removing heavy stems.
3) Wrap lettuce and watercress in towels.
4) Chill for several hours until moisture is absorbed and they turn crisp.
5) Halve avocado, skin, hollow, and chop.

MAKING
6) In an electric-blender container add juice, water, oil, salt, and sugar.
7) Cover and whirl until smooth.
8) Alternately, you can mash avocado in a bowl, with a fork. Add other ingredients and beat until smooth.
9) Chill.
10) In a salad bowl arrange lettuce leaves and break remaining into bite-size pieces.
11) Add watercress and mix.
12) Insert orange sections and kumquat slices among leaves.
13) Sprinkle pecans over them.

SERVING
14) Pass with avocado dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Avocado
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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