Monday, May 2, 2011

Spring Grapefruit Salad

So why would grapefruit make me think of spring, isn't that more of a winter fruit?  Well, yes, but I found this recipe in a magazine that my local co-op gave out around Easter time several years ago.  They had some non-traditional recipe ideas for Easter meals and this was one of them.  So that is why this salad makes me think of spring, especially when you get a red grapefruit - the pretty pink and shades of green from the spinach and avocado are reminiscent of spring colors.

The lovely thing about this dressing is that it goes well with just about any fruit combination on most any salad greens.  It has a nice sweetness to it, but not overly sweet and the benefit of honey which is a natural sweetener.  More and more I realize the importance of eliminating refined sugars (and flours) from our diet.  I'm hoping to do a series on health tips sometime in the near future.  My research is making me anxious to get started now, but I'm not ready yet - I've got much more research to do!  Anyway, if you want to get started early - check out the documentary: Food Inc. if you haven't already.  It is most definitely eye opening and will make you want to change your diet (for the better).  And if you are mores interested in the topic of sugar and why you should greatly decrease your consumption of it, read this NY Times article or you could watch the 90 minute lecture on Youtube that is linked to the article.  Anyway, on to the recipe...

Spring Grapefruit Salad

2 grapefruits (preferably red)
6 cups/ 5 oz baby spinach (or any other salad greens)
1 avocado, sliced
1/4 cup toasted pine nuts
1/4 cup crumbled gorgonzola or feta cheese (optional)

Poppy Seed Dressing
1/4 cup honey
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/2 cup canola or grapeseed oil (I often use EVOO)
2 teaspoons poppy seeds

To make the dressing, combine honey, vinegar and mustard.  Slowly add oil and whisk well.  Stir in poppy seeds.

Section the grapefruit as you would normally prepare for eating and scoop out each slice.  Or you can cut the outside peel around the grapefruit and then cut the sections out.

You can either place salad greens in a large bowl and top with remaining ingredients or carefully arrange the salad greens on individual plates or bowls and top with remaining ingredients and 1 tablespoon of dressing per plate.

Side notes:  I've made this salad substituting the grapefruit for strawberries or mandarin oranges.  You can also change up the nuts and cheese.  The sky is the limit - all combinations are delicious!  For a printer friendly version, click on the recipe title.

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