Recipe - Limaise Salad

1 lg Ruby Red grapefruit
1 lg Navel orange
12 Snow peas or sugar peas
4 Mandarin oranges
2 tablespoon Alfalfa sprouts
1 Head Leaf lettuce

HONEY LIME DRESSING
2 Eggs
One half cup Honey
One half cup Lemon juice
One half cup Lime juice
One half cup Heavy cream; whipped
2 teaspoon Lime zest

SALAD: Peel grapefruit & orange, then carefully remove segments. String &
clean snow peas. Using a 7in. plate, alternate slices of grapefruit and
orange w/ a snow pea between each slice. Use 3 segments of each per salad.
Garnish each plate w/ leaf lettuce, alfalfa sprouts, and Mandarin orange.
Serve w/ Honey Lime Dressing. DRESSING: Beat eggs in a small saucepan, stir
in the honey,lemon juice, and lime juice. Place saucepan over low heat &
cook, stirring constantly, until mixture coats the back of a spoon. Remove
from the heat, cool to room temp. Fold in whipped cream and lime zest.
Chill for 12 hrs. and serve in a sauceboat.

ALAMEDA PLAZA

WORNALL ROAD; KANSAS CITY

WINE:BERNKASTLE RIESLING

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.