Title: Citrus and watercress salad
 Categories: New, Text, Import
      Yield: 6 Servings
 
      1 bn Watercress; stems removed
      1    Head Boston lettuce
      2    Pink grapefruit
      2    Oranges
    1/4 c  Red Onion; Finely Diced
      2    Pickled chipotle chiles;
           -chopped
      1 tb Red wine vinegar
      2 ts Olive oil
    1/2 ts Coarse salt
    1/4 ts Cracked black pepper
      1    Avocado; peeled, seeded and
           -thinly sliced
 
  thinly slicedWash the greens well and discard any tough stems. Tear
  into bite size pieces. Working over a bowl to catch the juices, peel
  the grapefruits and oranges and cut between the membranes to remove
  the sections. Remove the seeds. Place the grapefruit and orange
  supremes in another bowl, reserving the juice. Add onion to bowl with
  supremes and mix. In a small bowl, whisk together the chipotle
  chiles, vinegar, olive oil, salt, pepper and 2 tablespoons of
  reserved grapefruit/orange juice. To serve, pour dressing over fruit,
  add greens and toss lightly. Arrange on a platter or among 4 salad
  plates and garnish with avocado slices. Yield: 6 servings