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1 large pink or red grapefruit with skin removed
1 sliced avocado
1 bag of baby spinach
2 teaspoons of white wine vinegar
½ teaspoon of Dijon mustard
4 tablespoons of pomegranate juice
olive oil
Salt and pepper to taste
Prepare grapefruit by removing skin and white parts of fruit from the grapefruit’s pulp to create wedges of pulp. Put layer of fresh spinach in bottom of bowl, place grapefruit on top of spinach and avocado on top of grapefruit.
Dressing:
Take pomegranate juice, grapefruit juice from the grapefruit preparation, white wine vinegar, Dijon mustard and add sufficient amount of olive oil for the amount of salad being made. Mix well and add salt and pepper. Pour dressing on top of salad.
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