| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Salads |
8 |
Servings |
INGREDIENTS
| 1 |
bn |
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 |
ts |
Sugar |
| 2 |
tb |
Champagne vinegar |
| 1/2 |
c |
Corn oil |
|
|
Salt; to taste |
INSTRUCTIONS
GRAPEFRUIT VINAIGRETTE
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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