Recipe - Grapefruit Beet And Blue Cheese Salad

One half bn Watercress; coarse stems
discarded
1 Grapefruit; * see note
1 ounce Blue cheese; cut into small
thin slices
2 Peeled cooked beets (about 1
cup grated); grated coarse
4 teaspoon Extravirgin olive oil
1 tablespoon 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 MCRecipe Digest by shade liveoak@polaris.net on Apr 13, 1998