| Citrus
Cream |
|
|
|
Ingredients
|
Weight
|
Measure
|
| Heavy
cream |
-- |
1
cup |
| Salt |
-- |
1
tsp. |
| Cilantro,
(chopped) |
-- |
1
Tbsp. |
| Pepper,
white (fresh ground) |
-- |
2
tsp. |
| Florida
Orange Juice |
-- |
1/2
cup |
| Florida
Grapefruit Juice |
-- |
1/2
cup |
|
Salad
|
|
|
|
Ingredients
|
Weight
|
Measure
|
| Red
pepper, (rings) |
-- |
8
each |
| Green
pepper, (rings) |
-- |
8
each |
| Yellow
pepper, (rings) |
-- |
8
each |
| Orange
pepper, (rings) |
-- |
8
each |
| Spinach,
baby leafs |
-- |
2
cups |
| Florida
Orange (sections) |
-- |
32
each |
| Florida
Grapefruit (sections) |
-- |
32
each |
| Tomatoes,
grape, (halved) |
-- |
12
each |
| Broccoli
sprouts |
4
oz. |
-- |
|
|
|
|
Method:
|
| 1. |
Combine
first 6 ingredients to make citrus cream; hold refrigerated. |
| 2. |
For
each order, place 1 oz. broccoli sprouts in center of
the plate. Stack 2 of each color pepper rings on top
of sprouts. |
| 3. |
Fan
1/4 cup of spinach leaves inside of pepper ring tower.
Place 4 Florida Orange and 4 Florida
Grapefruit sections in and around spinach. |
| 4. |
Drizzle
1 oz. of dressing over spinach salad and 3 oz. on plate.
Garnish plate with 4 grape tomatoes and 8 Florida
Orange sections and 8 Florida Grapefruit
sections. |
|
