LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
Pink and Greens with Pink Lemonade Dressing.
2 large red grapefruit
1 pkg (5 to 6 oz) baby spinach, rinsed & drained
5 c chopped red leaf lettuce (one small head)
1 small jicama, peeled & cut into matchstick size pieces (about 1 ½ cups) or substitute radishes cut the same way
¼ c slivered shallots
¼ c dry roasted sunflower seeds
Pink Lemonade Dressing (recipe follows)
Cut grapefruits into segments removing all white parts. In a large bowl, combine greens. Drizzle ½ cup dressing over top; toss until well mixed. Place greens on large serving platter or salad bowl. Arrange grapefruit segments, jicama and shallot over top. Drizzle remaining dressing over salad; sprinkle with sunflower seeds over top. Serves 8
Pink Lemonade Dressing
¼ cup frozen pink lemonade concentrate, thawed
¼ cup raspberry vinegar
1 T sugar
Salt/pepper
¼ c olive oil
In small bowl, whisk together all ingredients except olive oil. Whisking vigorously, add oil in slow, steady stream until well blended. Makes about ¾ cup.
Salad directions: Cut grapefruits into segments removing all white parts. In a large bowl, combine greens. Drizzle ½ cup dressing over top; toss until well mixed. Place greens on large serving platter or salad bowl. Arrange grapefruit segments, jicama and shallot over top. Drizzle remaining dressing over salad; sprinkle with sunflower seeds over top. Serves 8
