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Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) sherry wine vinegar

  2. 1 teaspoon(s) Dijon mustard Salt and freshly ground black pepper

  3. 3 tablespoon(s) olive oil

  4. 2 green onions , thinly sliced

  5. 2 bag(s) (5 1/2 to 6 ounces each) baby greens or baby romaine

  6. 2 jar(s) (1 1/2 pounds each) grapefruit segments in juice , drained

  7. 2 avocados , thinly sliced

Instructions Jump to Ingredients ↑

  1. In large bowl, whisk vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In thin, steady stream, whisk in oil until blended. Add onions and greens to dressing; toss to coat. Arrange on plates; top with grapefruit and avocados.

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