Prepare three bowls, each containing about 1/4 cup of Vinaigrette dressing. (Recipe repeated for your convenience.)
In the first, marinate the onion slices, taking care to keep them intact.
In the second, peel and dice the fruits and marinate them.
In the third, marinate the diced peppers and tomatoes. You could add a little diced onion too. Hold the chives as a top dressing.
Prepare a bed of lettuce, and shingle three slices, alternating the colors, or arrange them in a three ring sign (Like Budweiser).
Place 1/4 of the marinated mango, avocado, and grapefruit on the onion rings, but don't cover them completely.
Drain the diced peppers and tomatoes, and sprinkle them all over the salad.
Top dress the salad with chives.
Important Note: As I write this, I think I'd like some crab meat or diced chicken added to the fruit. What do you think? This would change it from a salad to a main dish salad, yet another category.
Notes: This salad combines two of the original Cubanaise Salads by Arnold Schircliffe, in the Edgewater Beach Hotel Salad Book. Is a fruit salad or a vegetable salad? It's both!
* repeated from previous columns
Note: Another salad with a hot dressing was in the July 1996 eGG. It has a Brie dressing, and uses only the center. Ha! Great idea, then I can eat all the rind. Check this out, I love it, as hot dressings for salads are fairly rare. Do you have any? Care to share? (Charlemagne Salad with Hot Brie Dressing)
©1996, Steve K. Holzinger. All rights reserved.
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