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Taste of Life: Baby Spinach, Avocado, and Grapefruit Salad

By Hillary Gallagher

Serves 4-6

Baby Spinach, Avocado, and Grapefruit Salad Ingredients

-1½ avocados, sliced
-2 whole grapefruits, cut into supremes
-2 crisp apples, peeled and cut into strips (or grated)
-1 lb. baby spinach
-¼ cup balsamic vinaigrette*
-Salt and pepper to taste

Baby Spinach, Avocado, and Grapefruit Salad Procedure

-Put the baby spinach in a large bowl, season with salt and pepper, and toss with enough balsamic vinaigrette to lightly coat the spinach leaves.
-Arrange the spinach in individual bowls or a large salad bowl.
-Arrange the avocado slices on top of the spinach.
-Arrange the apple and grapefruit segments neatly.
-Serve as is or with a piece of grilled salmon, chicken breast, or shrimp.

*Balsamic Vinaigrette Ingredients

-2 oz. red wine vinegar
-2 oz. balsamic vinegar
-1 teaspoon Dijon mustard
-½ teaspoon honey
-6 oz. extra virgin olive oil
-6 oz. vegetable oil (or any neutral oil)
-2 tablespoons minced herbs of your choice (chives, parsley, basil, or thyme)
-Salt and pepper to taste

*Balsamic Vinaigrette Procedure

-In a medium bowl, combine the vinegars, mustard, and honey.
-In a separate bowl, combine the oils, and then slowly whisk them into the mustard mixture.
-Season with salt and pepper.
-Whisk in the herbs, and serve immediately (or refrigerate for later use).