Citrus and Mango Salad

Colorful Eating

Epcot Food & Wine Festival 2003

4 orange sections

4 grapefruit sections

4 mango slices

1/4 C. watercress

10 Arugula leaves

1/2 Balsamic red onions

1 t. herb vinaigrette

Kosher salt to taste

Black pepper to taste

1/2 t. Balsamic reduction

In a mixing bowl, combine oranges, grapefruit, mango, watercress, arugula,

red onions, herb vinaigrette, salt and pepper. Toss all ingredients to mix well.

Transfer to serving plate and drizzle with balsamic reduction.

Balsamic Red Onions

2 medium red onions

Kosher salt to taste

Black pepper to taste

1 C. Balsamic vinegar

Peel onions and cut in half. Season with salt and pepper and place in a

baking pan cut side down. Pour balsamic vinegar over onions. Bake at 325 deg F for

about 20 minutes, until soft. Remove onions and cool.

Pour balsamic vinegar from baking pan into saucepan and reduce over medium

heat by half to create Balsamic reduction.

Slice onions for salad.