| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Salads |
8 |
Servings |
INGREDIENTS
| 1 |
|
Fresh spinach, 1 1/2 pounds |
| 3 |
|
Red grapefruit |
| 2 |
|
Ripe avocados |
| 2/3 |
c |
Grapefruit Vinaigrette |
| 1 |
|
Grapefruit juice |
| 1 |
|
Lemon juice |
| 1 |
|
Orange juice |
| 1 |
t |
Sugar |
| 2 |
T |
Champagne vinegar |
| 1/2 |
c |
Corn oil |
|
|
Salt, to taste |
INSTRUCTIONS
Remove stems from spinach. Wash spinach throughly and dry. Tear
leaves into bite-size pieces. Wrap gently in paper towels and
refrigerate in zip-lock bags until ready to toss salad. Peel and
section grapefruit. Slice avocados into quarters, then cut each slice
into two inch chunks. At serving time, toss spinach with vinaigrette.
Add grapefruit and avocados and gently toss again. Or, arrange
grapefruit and avocado slices decoratively on bed of dressed spinach
on individual serving plates. Pass additional dressing, if desired.
Grapefruit Vinaigrette: Place the grapefruit juice, the lemon juice,
the orance juice and the sugar into a small sauce pan over medium
heat. Reduce to about 2 tablespoons. Transfer to a glass bowl and add
the champagne vinegar and oil. Salt to taste. Makes about 1 cup.
Recipe By : New Texas Cuisine Posted to bbq-digest V4 #56 Date: Mon,
25 Nov 1996 08:49:22 -0600 From: Glenn Manning <gmanning@tyler.net>
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