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Red Grapefruit, Avocado and Pomegranate Spinach Salad

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“A finalist in Cooking Light's Ultimate Reader Recipe Contest, published in their Jan/Feb 2010 issue. Sounds great.”
READY IN:
20mins
SERVES:
6
YIELD:
6 salads
UNITS:
US

Ingredients Nutrition

Directions

  1. Brush avocado slices with lime juice.
  2. Arrange 1.5 cups spinach on each of 6 small plates; top each serving with avocado slices and grapefruit sections.
  3. Combine sugar, vinegar, mustard, and salt in a small bowl; whisk until sugar dissolves. Gradually add oil, stirring well with a whisk. Stir in poppy seeds.
  4. Drizzle 1.5 t dressing over each salad.
  5. Sprinkle each with 1/2 t sunflower seeds and about 1 T pomegranate seeds.

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