Ruby Grapefruit and Avocado Salad Recipe

Citrus-Champagne Vinaigrette:
2 tablespoons champagne vinegar
2 tablespoons grapefruit juice (from sectioning the grapefruit for salad)
1 tablespoon honey
1 teaspoon Dijon mustard
1 tablespoon chopped chives
1 teaspoon finely grated lime rind
1/4 teaspoon salt
½ teaspoon black pepper
8 tablespoons walnut oil or extra-virgin
olive oil

Salad:
1 large head butter lettuce, washed, dried, broken up into large leaves
2 avocados, sliced, dipped in lime juice
2 ruby grapefruit, sectioned (reserve juice for dressing)
½ red onion, slivered
½ cup chopped toasted walnuts

1. To prepare dressing, place all ingredients except oil in bowl of food processor. Process while adding oil 1 tablespoon at a time. Makes 2/3 cup.
2. To prepare salad, place butter lettuce leaves onto salad plate. Compose salad with avocado, grapefruit and onion. Top with toasted walnuts. Drizzle with dressing and serve. Serves 8.

Recipe by Nancy Vienneau, "Bring Your Own Lobster," December 2009.

Per serving using half the dressing: 230 calories, 19g fat, 0mg chol., 3g prot., 16g carbs., 7g fiber, 45mg sodium

Per serving using all the dressing: 290 calories, 26g fat, 0mg chol., 3g prot., 17g carbs., 7g fiber, 85mg sodium.