Baby Spinach, Avocado, Grapefruit Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a delicious, refreshing salad great for the summer. I love the ruby red grapefruits and this is just another way of using them. From Delicious Living magazine. Ingredients:
2 red grapefruits |
6 cups about 5 ounces baby spinach leaves, washed and dried |
1 avocado, peeled, pitted, and sliced into crescents |
1/4 cup toasted pine nuts |
1/4 cup crumbled gorgonzola (optional) |
1/4 cup honey |
1/4 cup white wine vinegar |
1 teaspoon dijon mustard |
1/2 cup canola oil or 1/2 cup grapeseed oil |
2 teaspoons poppy seeds |
Directions:
1. 1. To make dressing, mix together honey, vinegar, and mustard. Using a wisk, add oil in a slow stream and mix well. Stir in poppy seeds. This makes about a cup of dressing.
2. 2. Using a serrated knife, cut, and peel the membranes from grapefruit. Section fruit and throw away the membranes.
3. 3. Gently arrange spinach on individual plates. Top with sliced avocado and grapefruit sections. Drizzle 1 tablespoon dressing over each salad. Sprinkle with toasted pine nuts and gorgonzola, if desired.
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