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Grapefruit, Avocado, and Walnut Salad with Tarragon Dressing

by

Yield: 4 to 6 servings

Ingredients:

  • 1 pink grapefruit
  • 1 head butter lettuce, separated into leaves
  • 1 avocado, sliced
  • 1/2 cup toasted walnuts

Instructions:

Using a small, sharp knife, remove peel and white pith of grapefruit. Working over a large bowl to catch the juice, cut between grapefruit membranes, slicing out segments. Place lettuce on a large plate. Arrange grapefruit sections and avocado atop greens. Drizzle salad with dressing, sprinkle with walnuts, and serve.

Tarragon Dressing

Ingredients:

  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 large clove garlic, pressed
  • 1 teaspoon honey
  • 1/2 teaspoon Worcestershire sauce
  • 1-1/2 teaspoons fresh tarragon, crumbled
  • 1/2 teaspoon dry mustard
  • Salt and pepper, to taste

Instructions:

Whisk ingredients together until well blended.
Updated Wednesday, March 5th, 2003
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