Red Grapefruit, Avocado and Pomegranate Spinach Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A finalist in Cooking Light's Ultimate Reader Recipe Contest, published in their Jan/Feb 2010 issue. Sounds great. Ingredients:
1 ripe avocado, peeled and cut into 1/4 inch slices |
1/2 lime, juice of |
6 ounces fresh baby spinach |
8 ounces red grapefruit sections (may use fresh if you have time to do so) |
2 tablespoons sugar |
1 1/2 tablespoons raspberry vinegar |
1/4 teaspoon dry mustard |
1/8 teaspoon salt |
1 tablespoon canola oil |
1 teaspoon poppy seed |
1 tablespoon sunflower seeds |
1/2 cup pomegranate seeds |
Directions:
1. Brush avocado slices with lime juice.
2. Arrange 1.5 cups spinach on each of 6 small plates; top each serving with avocado slices and grapefruit sections.
3. Combine sugar, vinegar, mustard, and salt in a small bowl; whisk until sugar dissolves. Gradually add oil, stirring well with a whisk. Stir in poppy seeds.
4. Drizzle 1.5 t dressing over each salad.
5. Sprinkle each with 1/2 t sunflower seeds and about 1 T pomegranate seeds.
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