You may also like
Categories:
grapefruits filberts celery mayonnaise peach salt paprika olive oil lemon pineapple juice cider vinegar
Viewed: 27 - Published at: 10 months agoIngredients
- 2 medium grapefruits
- 12 cup filberts
- 1 cup diced celery
- 3 tablespoons mayonnaise
- 1 large peach, halved
- 12 teaspoon salt
- 18 teaspoon paprika
- 1 ice cube
- 4 tablespoons olive oil
- 1 lemon, juice of
- 13 cup pineapple juice
- 12 teaspoon cider vinegar
Method
- Peel 2 grapefruit and seperate into sections, removing seeds and membrane, keeping the sections whole --.
- Blanch 1/2 cup filberts and cut them in half.mix in 1 cup diced celery and moisten with enough mayonnaise to hold together --.
- Place a canned peach half, cut side up on a bed of crisp lettuce leaves --.
- fill the cavity in the peach with the celery mixture, heaping it in a mound --.
- arrange the grapefruit sections around the edge of the peach --.
- Cut 1 large marshmallow into quarters --.
- place one piece on top of the celery mound.
- and use the other pieces close together on top of the grapefruit.
- serve very cold with mayonnaise or FRENCH FRUIT DRESSING:.
- to prepare DRESSING:.
- mix salt and paprika in a bowl with a small ice cube --.
- pour in 4 tblsful of olive oil, stir slowly until the oil is frozen.
- mix together juice of 1 medium lemon, 1/3 cup pineapple juice, 1/2 tbls cider vinegar.
- beat into the oil, continue beating till well blended.
