Baby Spinach, Avocado, Grapefruit Salad

This is a delicious, refreshing salad great for the summer. I love the ruby red grapefruits and this is just another way of using them. From Delicious Living magazine.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 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

• 1⁄4 cup honey
• 1⁄4 cup white wine vinegar
• 1  teaspoon Dijon mustard
• 1⁄2 cup canola oil or 1⁄2 cup  grapeseed oil
• 2  teaspoons poppy seeds

Directions

1. 1. To make dressing, mix together honey, vinegar, and mustard. Using a wisk, add oil in a slow stream and mix well. Stir in poppy seeds. This makes about a cup of dressing.
2. 2. Using a serrated knife, cut, and peel the membranes from grapefruit. Section fruit and throw away the membranes.
3. 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.