Recipe By CTC Lead Instructor and Culinary Arts Program Director Chef Hillary Gallagher

Serves 4-6

Baby Spinach, Avocado, and Grapefruit Salad Ingredients

-1½ avocados, sliced
-2 whole grapefruits, cut into supremes
-2 crisp apples, peeled and cut into strips (or grated)
-1 lb. baby spinach
-¼ cup balsamic vinaigrette*
-Salt and pepper to taste

Baby Spinach, Avocado, and Grapefruit Salad Procedure

-Put the baby spinach in a large bowl, season with salt and pepper, and toss with enough balsamic vinaigrette to lightly coat the spinach leaves.
-Arrange the spinach in individual bowls or a large salad bowl.
-Arrange the avocado slices on top of the spinach.
-Arrange the apple and grapefruit segments neatly.
-Serve as is or with a piece of grilled salmon, chicken breast, or shrimp.

*Balsamic Vinaigrette Ingredients

-2 oz. red wine vinegar
-2 oz. balsamic vinegar
-1 teaspoon Dijon mustard
-½ teaspoon honey
-6 oz. extra virgin olive oil
-6 oz. vegetable oil (or any neutral oil)
-2 tablespoons minced herbs of your choice (chives, parsley, basil, or thyme)
-Salt and pepper to taste

*Balsamic Vinaigrette Procedure

-In a medium bowl, combine the vinegars, mustard, and honey.
-In a separate bowl, combine the oils, and then slowly whisk them into the mustard mixture.
-Season with salt and pepper.
-Whisk in the herbs, and serve immediately (or refrigerate for later use).


To learn more about the Culinary Arts program at Chattahoochee Technical College, visit our website.


This recipe was originally provided for and posted by Family Life Publications.