Citrus Salad With Raspberry Vinaigrette Recipe


Ingredients


SALAD

1 large asian pear
1 large orange, navel
1 large grapefruit, pink
1 mixed greens
1 water chestnut, slices
1 onion, purple, sliced
1 ginger, candied
1 walnuts, roasted

DRESSING

2 tbsp oil, sesame
2 tbsp oil, walnut
4 tbsp veinegar, raspberry
1 tsp honey or
1 tsp sugar, brown


Directions

The orange, grapefruit, and asian pear should be peeled, sectioned
and all of the membrane should be removed.

Any mixed greens that you would like to eat "raw" can be mixed and
placed in a mound in the middle of a round plate (individual serving).
Around this mound of greens, arrange alternating slices of pear,
orange and grapefruit.

To add a variety of flavors and textures to the salad, toss in any
desired amount of any or all of the following: thin slices of water
chestnut, julienne strips of purple onion, little bits of candied
ginger, and toasted walnuts.

For the dressing, mix all of the ingredients together in a
blender, or whisk them together vigorously. If you like a little
sweetness to your vinaigrette dressings, add a little honey, or a
little brown sugar and mix in thoroughly.

Drizzle the dressing over the salad and serve.

Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94


Servings: 2 salads

 

 

Citrus Salad With Raspberry Vinaigrette Recipe brought to you by Recipe Ideas


Categories: Fruit; Salad; Sauce


The History of Recipes

It is actually possible to trace the history of written recipes back into the far past, at least as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old cook books were just simple hieroglyphic recipes for meal preparation.

As we move into Roman times 25BC a man called Apicius created a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, entrees and afters, something we still use today. Aspicius informs us how the early Romans were skilled in the use of many aromatic flavours, including some familiar names such as thyme, mint and parsley.

Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy land, including spices like basil and coriander. These new spices and herbs was responsible for an outbreak in manuscripts on cooking, most of which are kept safe in private libraries.

By the advent of the 1900s, cooking publications are in high demand, mostly as a result of better eduction, people having increased free time and disposable income.

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We hope you enjoy this Citrus Salad With Raspberry Vinaigrette recipe.

 


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