Mixed Baby Greens with Ruby Grapefruit, Avocado and Champagne-Shallot Vinaigrette

By KRed

Ingredients

• Salad:
• 6 c. (tightly packed, approc. 5 oz) organic mixed Baby Greens (or spinach)
• 1 grapefruit, peeled and segmented, juice reserved
• 1 avocado, seeded, cut into small pieces
• 1/2 c. walnut pieces, toasted
• Vinaigrette:
• 1 T minced shallot (approx. 1 small shallot) substitute onion if necessary
• 3 T grapefruit juice
• 3 T champagne vinegar (or white wine vinegar)
• 1/4 c. toasted walnut oil
• 1/3 c. olive oil
• 1/2 tsp. salt (optional)
• 1/4 tsp. pepper

Preparation

Step 1

Place salad greens in a large bowl.

To prepare the vinaigrette, combine shallot, grapefruit juice and vinegar in a small bowl. Add the oils in a steady stream, whisking ingredients together until well blended. Season with salt and pepper.

Add the vinaigrette to the salad greens a little at a time and toss lightly.

Top with grapefruit sections, avocado and walnuts. Serve immediately. Makes 4 servings.