- ¼ cup broken pecan pieces
- 1 bunch watercress
- 2 Texas Rio Star Grapefruit
- 2 medium kiwifruit
- 3 cups (¾ pound) jicama
- 1 pint fresh medium strawberries
- Fresh Strawberry Dressing (see recipe below)
Preheat oven to 400 F. Place pecans in a pie plate and toast in the oven 3 to 4 minutes. Remove from oven; set aside.
Wash watercress, discarding thick stems; pat dry. Place watercress on a large serving platter. Peel and section grapefruit, arranging around rim of platter in a circular design. Peel kiwifruit and cut crosswise into ¼-inch slices; arrange over base of grapefruit sections. Peel jicama and cut into 1/8-inch thick julienne sticks; mound in center of plate. Wash and hull berries, reserving 6 berries for the Strawberry Dressing. Slice remaining berries and arrange around jicama. Garnish with toasted pecans. Serve immediately with Strawberry Dressing.
- 2 tablespoons freshly squeezed Texas Red Grapefruit juice
- 6 medium strawberries
- 4 teaspoons sugar
- 3 tablespoons salad oil
- 1 tablespoon white wine vinegar
Wash and hull strawberries. Combine all ingredients in a blender and whirl until creamy. Makes about 2/3 cup.
Nutrition Per Serving: Calories-290; Fat-15g; Cholesterol-0mg; Sodium-10mg; Carbohydrate-40g; Protein-3g