I debated on whether I should even post this recipe. While I love all the ingredients individually, their marriage in this salad left me a little underwhelmed. However, just as there are those people who think that cilantro is edible, there must be at least one or two people out there who might enjoy the combination of grapefruit and spinach. As for me, I'm chalking this one up to "it all looked good on paper."
Grapefruit, Avocado and Pomegranate Spinach Salad (6 servings)
1 ripe avocado, peeled and cut into 1/4" slices
6 ounces baby spinach
1 ruby red grapefruit, peeled and sectioned
2 TBSP sugar (I used Splenda)
1 1/2 TBSP raspberry vinegar
1/4 tsp dry mustard
1/8 tsp salt
1 TBSP canola oil
1 tsp poppy seeds
1 TBSP sunflower seed kernels
1/2 cup pomegranate seeds
Combine sugar, vinegar, mustard, salt and poppy seeds in a small bowl. Whisk until sugar dissolves. Gradually add oil, whisking until incorporated. Arrange spinach on a salad plate and top with avocado and grapefruit slices. Drizzle with dressing and garnish with sunflower and pomegranate seeds.