Taste of Life: Baby Spinach, Avocado, and Grapefruit Salad By Hillary Gallagher Serves 4-6 Baby Spinach, Avocado, and Grapefruit Salad Ingredients -1 avocados, sliced-2 whole grapefruits, cut into supremes-2 crisp apples, peeled and cut into strips (or grated)-1 lb. baby spinach- cup balsamic vinaigrette* -Salt and pepper to taste Baby Spinach, Avocado, and Grapefruit Salad Procedure -Put the baby spinach in a large bowl, season with salt and pepper, and toss with enough balsamic vinaigrette to lightly coat the spinach leaves. -Arrange the spinach in individual bowls or a large salad bowl. -Arrange the avocado slices on top of the spinach. -Arrange the apple and grapefruit segments neatly. -Serve as is or with a piece of grilled salmon, chicken breast, or shrimp. *Balsamic Vinaigrette Ingredients -2 oz. red wine vinegar-2 oz. balsamic vinegar-1 teaspoon Dijon mustard- teaspoon honey-6 oz. extra virgin olive oil-6 oz. vegetable oil (or any neutral oil)-2 tablespoons minced herbs of your choice (chives, parsley, basil, or thyme)-Salt and pepper to taste *Balsamic Vinaigrette Procedure -In a medium bowl, combine the vinegars, mustard, and honey. -In a separate bowl, combine the oils, and then slowly whisk them into the mustard mixture. -Season with salt and pepper. -Whisk in the herbs, and serve immediately (or refrigerate for later use).