Salad:
1/2 c. red onion, sliked thin in vertical strips
1 large pink or white grapefruit
6 c. spinach leaves
1 large avocado, peeed, pitted and cut into 12 wedges
1 T. pine nuts or pomengranate seeds for garnish
Dressing:
3 T. fresh lemon juice
3 T. honey
1/2 t. coarse salt
freshly ground pepper
Kelly made this for Easter. It was great. Very springy and the flavor mix was great. She was kind enough to share the recipe so wanted to pass it on. It's on the menu tonight.
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