Brazilian Garden Salad Serving Size - 6 Prepared By - Rey Recipe Rating
			I tablespoon salt I teaspoon black Pepper I teaspoon nutmeg 2 tablespoons lime juice 5 teaspoons orange flower juice from 2 oranges I teaspoon orange zest 6 tablespoon olive oil SALAD: I cup peeled and julienned chayote 4 cup lettuce, washed and dried 2 cups watercress, picked, washed and dried I cup peeled and sectioned orange 14oz can hearts of palm, drained and cut crosswise in 1/2 inch slices
			VINAIGRETTE - ln a small bowl, mix the salt, Pepper, and nutmeg together. Whisk in the time juice, the orange flower blossom, the juice from the orange sections, and the orange zest until you obtain a homogeneous mixture. Add the olive oil, whisking in vigorousty. SALAD - ln a medium-size bowl, pour in 3 teaspoons of the vinaigrette and add the chayote. Toss gently. Press to remove the excess and reserve. Proceed in the same way with the lettuce and the watercress, tossing gently. On a large, flat serving dish, spread the rest of the vinaigrette in the center of the dish. Place a pile of the greens in the middle of the dish, making it as high as Possible. Arrange the chayote around the greens, and then decorate, atternating the oranges and the hearts of Palm on top of the chayote. Pour the remaining dressing around the salad.