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 Avocado
Grapefruit Salad. This
salad is its most refreshing when the avocadoes and grapefruit are chilled. This
salad can be prepared ahead of time, then the salad can be assembled just before
serving.
Salad
Ingredients
1 cup grapefruit sections (about 2 large grapefruit - red grapefruit looks
especially pretty)
2 avocadoes
3 cups field greens or baby spinach
Dressing
3/4 cup olive
oil
1/4 cup grated onion
3 tablespoons white wine vinegar
1/4 teaspoon dried tarragon
1/8 teaspoon cayenne pepper
Peel
and section the grapefruit, reserving the juice. Cut the avocadoes in half;
strike the seed with a sharp knife and twist to remove the seed; then peel and
slice lengthwise. Place the avocadoes in the reserved grapefruit juice and toss
gently to coat the avocado slices. Set aside in the refrigerator.
To make the dressing, combine the olive oil, onion, vinegar, tarragon and
cayenne. When adding the tarragon leaves, crush them between your fingers while
adding to release the flavor of the oils. Store in an airtight container until
ready to use. If you refrigerate it, leave it at room temperature for at least
30 minutes before serving, so that the oil will be liquified.
Just before serving, assemble the salad. Fill the bottom of individual plates or
a large platter with the greens. Arrange the grapefruit sections and avocado
slices on top. Drizzle with 1 - 2 tablespoons of dressing per serving.
Serves
6.
1
serving salad ingredients: 10
grams total fat; 9 grams total carbs; 3 grams dietary fiber; 3 grams protein 25
calories
 Green
Bean Salad. Salad
Dressing Ingredients
1/4 cup olive
oil
2 tablespoons red wine vinegar
pinch of salt
pinch crushed red pepper
Salad
Ingredients
3 cups green beans, fresh & tender
1 clove garlic, crushed
1 small red onion, diced
1 cup parsley, chopped
2 medium tomatoes, seeded and diced
Combine
all salad dressing ingredients in a jar or small bowl and set aside.
Place 1/4 cup water in a medium saucepan and bring to a boil. Add the beans;
cover and steam for 2 to 3 minutes. Drain the beans and add them to the serving
bowl. Set aside to cool.
Prepare and add the remaining ingredients to the beans (garlic, onion, parsley
and diced tomatoes).
Combine
the dressing ingredients and pour them over the vegetables. Toss to coat.
Refrigerate until ready to serve. This recipe may be served chilled or at room
temperature.
Serves
6.
1
serving: 9 g. total fat; 2 g. protein; 9 g. total carbs; 3 g. dietary fiber 120 calories.
Food
Exchanges: 1-1/2 vegetable; 2 fat.
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