For Frog class small group, one of the groups made salad dressing. We used grapefruit juice, vegetable oil, fresh parsley, a little sugar, salt, pepper, and chili powder. We shook it all together and realized that, just like our oil and water experiments showed yesterday, oil and water don’t mix. Some ingredients floated, and some sank to the bottom. The other small group participated in the experiment they missed yesterday, which involved oil, water, and corn syrup with sinking and floating. They enjoyed the challenge of mixing the oil and water.
The following is the complete recipe for southwest salad and the dressing.
2 heads Boston lettuce, rinsed and dried
1 bunch watercress, stems removed
1/4 lb. jicama (2 c.), cut in strips
2 pink grapefruit, cut in segments (reserve 1/3 c. juice)
2 mangos, pared into 1/4 inch slices
2 avocados, pared and pitted, cut into 1/4 inch slices
1 red onion, thinly sliced
Arrange lettuce leaves, watercress, avocado, jicama, grapefruit, mango, and onion.
Reserved grapefruit juice (1/3 c.)
1 tbsp. chopped coriander or parsley
3 tbsp. olive oil or vegetable oil
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper
Whisk to blend all ingredients. Drizzle over salad just before serving. Serves 12.