Ingredients (serves 4) Dressing 2 tablespoons sugar 2 tablespoons honey 2 tablespoons white vinegar 1 tablespoon fresh Chilean lemon juice 1/2 teaspoon dry mustard 1 teaspoon grated onion 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 cup vegetable oil 2 teaspoons poppy seeds
Salad 2 Chilean grapefruit, peeled and sectioned into cubes 1 avocado, peeled and cut into cubes 4 cups trimmed watercress
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Method
1) To make poppy seed dressing: In a food processor or with a mixer, combine sugar, honey, vinegar, lemon juice, mustard, onion, salt and paprika. Pour in oil and continue mixing until dressing is thick. Blend in poppy seeds. Refrigerated dressing will keep for 2 to 3 weeks. If it separates, process or mix again before serving. Yield: 1 cup.
2) To make the salad: Arrange a bed of watercress on each of 4 salad plates. Top with avocado and grapefruit pieces. Drizzle each salad with 1 tablespoon dressing.