---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Citrus Salad with Raspberry Vinaigrette
  Categories: Salads, Chinese, Fruit
       Yield: 2 salads
  
 -----------------------------------SALAD-----------------------------------
       1 lg Asian pear                               Water chestnut, slices
       1 lg Orange, navel                            Onion, purple, sliced
       1 lg Grapefruit, pink                         Ginger, candied
            Mixed greens                             Walnuts, roasted
 
 ----------------------------------DRESSING----------------------------------
       2 tb Oil, sesame                         1 ts Honey OR
       2 tb Oil, walnut                         1 ts Sugar, brown
       4 tb Veinegar, raspberry            
  
      The orange, grapefruit, and asian pear should be peeled, sectioned and
   all of the membrane should be removed.
   
      Any mixed greens that you would like to eat “raw” can be mixed and
   placed in a mound in the middle of a round plate (individual serving).
   Around this mound of greens, arrange alternating slices of pear, orange and
   grapefruit.
   
      To add a variety of flavors and textures to the salad, toss in any
   desired amount of any or all of the following: thin slices of water
   chestnut, julienne strips of purple onion, little bits of candied ginger,
   and toasted walnuts.
   
      For the dressing, mix all of the ingredients together in a blender, or
   whisk them together vigorously.  If you like a little sweetness to your
   vinaigrette dressings, add a little honey, or a little brown sugar and mix
   in thoroughly.
   
      Drizzle the dressing over the salad and serve.
   
      Source: “Yan Can Cook,” Martin Yan : PBS Series, 11/8/94
  
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