Pin It I can't help but think of what a great barbecue side dish tonight's dinner would be. Speaking of...what happened to the nice weather? Feels like February all over again, and the dreary weather is supposed to continue through out the week. Blah. Sounds like someones got a case of the Mondays. Well, I certainly do. Anyway, as I mentioned, after last week's heavy (but delicious) eating, it is time to veg out. Veg out we did, with tonight's light and refreshing, Strawberry & Grapefruit Salad with Mint. The mint and the vinaigrette give it the perfect amount of zip. This salad would be great with any fruit combination, any nut topping, or topped with a nice goat or feta cheese. As with most throw together dishes, almost any combination will do. I think this will be the first post of a few good detoxifying salads and we need it!
Click here to go to tebiki.be, "An English Guide to a Sustainable Life in Brussels." This could have been useful a long time ago!
Strawberry & Grapefruit Salad with Mint
Adapted from kraft foods
2 c washed and dried baby spinach (or your choice of greens)
1 1/2 c strawberries, washed and sliced
1 grapefruit, sectioned and peeled
1/2 c almonds toasted
2 Tbs freshly chopped mint leaves
1 clove garlic diced
1/4 c raspberry vinegar
1/8 c olive oil
1/8 c water
1/4 tsp dijon mustard
salt and pepper to taste
and a squeeze of lemon if you are feeling zesty (I normally am)
Combine vinaigrette ingredients in a glass jar and shake. Set aside. In a large bowl, mix the spinach, strawberries, grapefruit sections and mint. Pour vinaigrette over salad. Top with toasted almonds. Serve immediately.