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1. Discard tough stems from watercress and lettuce.
2. Rinse greens, drain, wrap in towels, enclose in a plastic bag, and chill at least 30 minutes or up to a day.
3. In a small bowl, mix together a dressing of oil, vinegar, and coriander.
4. Put greens in a wide, shallow bowl.
5. With a sharp knife, cut peel and white membrane from grapefruits.
6. Hold fruit over greens and cut between inner membrane to free segments; arrange fruit on greens.
7. Pit avocado, peel, and slice. Arrange with grapefruit.
8. Scatter raspberries onto salad, and spoon dressing over salad.
9. Add salt and pepper to taste.
10. Makes 6 to 8 servings.
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