Recipe - Melon Balls On Lettuce With California French Dressing

One half cup Olive oil
1 teaspoon Salt
One half teaspoon Pepper
One fourth cup Grapefruit juice
One fourth teaspoon Sugar
5 ounce Spring greens
2 cup Assorted melon balls; such
as
Cantaloupe and/or honeydew
and
Watermelon

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 mayonnaisey
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 MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 07,
1998