Recipe By : New Texas Cuisine
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch fresh spinach (1 1/2 pounds)
3 red grapefruit
2 ripe avocados
2/3 Cup Grapefruit Vinaigrette
-- Grapefruit Vinaigrette --
1 grapefruit juice
1 lemon juice
1 orange juice
1 Teaspoon sugar
2 Tablespoons champagne vinegar
1/2 Cup corn oil
salt -- to taste
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.
