Jessica's Golden Grove Salad
Jessica
ingredients
- 2 T white-wine vinegar
- 1 t lemon juice
- 3 T sugar
- 1/2 t grated onion
- 1/4 t salt
- 1/4 t dry mustard
- 1/8 t paprika
- 1/3 c vegetable oil
- 1 t celery seeds
- 2 lrg. oranges
- 2 medium grapefruit
- Lettuce leaves
- 1 ripe avocado
- 2 to 3 T pomegranate seeds
directions
- 1
In blender or food processor combine vinegar, lemon juice, sugar, onion, salt, dry mustard and paprika.
- 2
Process until blended. With machine running, gradually pour in vegetable oil until well blended.
- 3
Add celery seeds; set aside.
- 4
Peel oranges and grapefruit,
- 5
removing colored peel and white pith. Cut on eachside of membrane dividing sections; carefully life out
- 6
sections of fruit.
- 7
Complete now or make ahead.
- 8
To complete now, arrange lettuce leaves in a deep platter. Peel and slice avocado.
- 9
One lettuce-lined platter, arrange avocado slices alternately with orange
- 10
and grapefruit sections.
- 11
Sprinkle pomegranate seeds
- 12
over fruit slices.
- 13
Spoon dressing over fruit, or serve
- 14
dressing separately.
- 15
To make ahead, place orange and grapefruit sections in a shallow dish.
- 16
Cover with foil or plastic wrap.
- 17
Pour dressing into a container with a tight-fitting lid.
- 18
Refrigerate fruit and dressing separately up to 24 hours
- 19
Serve as directed above.
Source: Jessica Green
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