Baby Spinach Salad with Avocado, Grapefruit, and Poppy Seed Dressing
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Baby Spinach Salad with Avocado,
Grapefruit, and Poppy Seed Dressing March, 2005 Serves 8 / My mother-in-law serves this salad on all Jewish holidays. Avocado and grapefruit are typical Israeli fruits, and poppy seeds are traditional in Jewish dishes. Without the cheese, this is pareve and can be served for Passover. 2 red grapefruits 6 cups (about 5 ounces) baby spinach leaves, washed and dried 1 avocado, peeled, pitted, and sliced into crescents 1/4 cup toasted pine nuts 1/4 cup crumbled gorgonzola (optional) Poppy Seed Dressing (makes about 1 cup) 1/4 cup honey 1/4 cup white wine vinegar 1 teaspoon Dijon mustard 1/2 cup canola or grapeseed oil 2 teaspoons poppy seeds 1. To make dressing, whisk together honey, vinegar, and mustard. Add oil in a slow stream and mix well. Stir in poppy seeds. 2. Using a serrated knife, cut peel and membranes from grapefruit. Section fruit. 3. Gently arrange spinach on individual plates. Top with sliced avocado and grapefruit sections. Drizzle 1 tablespoon dressing over each salad. Sprinkle with toasted pine nuts and gorgonzola, if desired. PER SERVING: 186 cal, 67% fat cal, 15g fat, 2g sat fat, 5mg chol, 4g protein, 13g carb, 4g fiber, 88mg sodium |
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