Tuesday, November 18, 2008


Howling Wolfe Cranberry Orange BBQ Sauce
Festive and refreshing.
A salad that will complement any entrée.
Serves 8
3 grapefruit
3 avocados
1 pomegranate
2 tablespoons butter
Splash of olive oil
2 cups slivered almonds
2 heads of Boston lettuce
1 cup Howling Wolf Cranberry Orange BBQ Sauce

Working over a bowl to catch juices, cut grapefruit into supremes (sections without any membrane.) Peel and slice the avocados and put into the bowl with the grapefruit juice. This will prevent darkening. Remove seeds from fresh pomegranate and set aside to top the salad.

Melt the butter in skillet and add olive oil. Add the slivered almonds and toast briefly until just starting to color. Drain.

Arrange lettuce on individual plates or platter. Alternate slices of grapefruit and avocado in a fan shape. Sprinkle pomegranate seeds and toasted almonds over the top.

Drizzle with Howling Wolf Cranberry Orange.

This can be served as a first course on individual salad plates, or presented on a large platter for buffet service. It’s strikingly beautiful either way.