Anonymous Tue May 23 19:49:26 2006

1 bunch fresh spinach (1 1/2 pounds)

3 red grapefruit

2 ripe avocados

2/3 cup Grapefruit Vinaigrette

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Grapefruit Vinaigrette:

1 grapefruit juice

1 lemon juice

1 orange juice

1 teaspoon sugar

2 tablespoon champagne vinegar

1/2 cup corn oil

salt -- to taste

Remove stems from spinach. Wash spinach thoroughly and dry. Tear leaves into bite-size

pieces. Wrap gently in paper towels and refrigerate in zip-lock bags until ready to toss

salad. Peel and section grapefruit. Slice avocados into quarters, then cut each slice into

two inch chunks. At serving time, toss spinach with vinaigrette. Add grapefruit and

avocados and gently toss again. Or, arrange grapefruit and avocado slices decoratively on

bed of dressed spinach on individual serving plates. Pass additional dressing, if desired.

Grapefruit Vinaigrette: Place the grapefruit juice, the lemon juice, the orange juice and the

sugar into a small sauce pan over medium heat. Reduce to about 2 tablespoons. Transfer

to a glass bowl and add the champagne vinegar and oil. Salt to taste. Makes about 1 cup.