Last week also introduced the recipe for Emily's Zippy Zucchini Pie, the recipe from which the book derives its title: ZUCCHINI PIE: GRANNY'S RECIPE FOR LIFE. Today I'm sharing the recipe from the beginning of Chapter 12, appropriate for the produce available now. Enjoy!
BERRY
GRAPEFRUIT SALAD
INGREDIENTS:
Bibb lettuce
watercress
2 avocados; seeded, peeled, and sliced
2 C. grapefruit sections
1 C. fresh raspberries
watercress
2 avocados; seeded, peeled, and sliced
2 C. grapefruit sections
1 C. fresh raspberries
½ C. fresh blackberries or blueberries
Prepared sweet vinegar and oil dressing*
Prepared sweet vinegar and oil dressing*
DIRECTIONS:
Line serving platter or
individual salad plates with lettuce and watercress. Arrange avocado and
grapefruit over greens in a tight pattern. Scatter berries over the top and
sprinkle with dressing.
* SWEET VINEGAR AND OIL DRESSING
INGREDIENTS:
2
Tbsp. red wine vinegar
¼ C. cooking oil (olive oil does not work as well)
¼ C. cooking oil (olive oil does not work as well)
2
Tbsp. brown sugar
4 dropsTabasco
sauce
4 drops
½
tsp. salt
Dash of black pepper
Dash of black pepper
Mix oil, vinegar, and sugar thoroughly. Add remaining ingredients and mix
again. Chill. Mix once more before using. Drizzle while still well mixed.