Recipe - Citrus Jicama And Watercress Salad

1 bn Watercress; stems removed
1 Head Boston lettuce
2 Pink grapefruit
2 Oranges
One fourth cup Finely minced red onion
2 Pickled chipotle chiles;
chopped
1 tablespoon Red wine vinegar
2 teaspoon Olive oil
One half teaspoon Coarse salt
One fourth teaspoon Cracked black pepper
1 md Jicama; One fourth inch dice
(peeled)

TOO HOT TAMALES SHOW #TH6309 (modified slightly)

Wash the greens well and discard any tough stems. Tear into bite size
pieces.

Working over a bowl to catch the juices, peel the grapefruits and oranges
and cut between the membranes to remove the sections. Remove the seeds.
Place the grapefruit and orange supremes in another bowl, reserving the
juice. Add onion to bowl with supremes and mix.

In a small bowl, whisk together the chipotle chiles, vinegar, olive oil,
salt, pepper and 2 tablespoons of reserved grapefruit/orange juice.

To serve, pour dressing over fruit, add greens and toss lightly. Arrange on
a platter or among 4 salad plates and garnish with avocado slices.

Yield: 6 servings Posted to Digest eatlf.v097.n178 by "Tina D. Bell"
tdbell@altair.csustan.edu on Jul 14, 1997