Name: Grapefruit, Avocado, and Walnut Salad with Tarragon Dressing
Yield: 4 to 6 servings
Cuisine: Salads
Ingredients: 1 pink grapefruit; 1 head butter lettuce, separated into leaves; 1 avocado, sliced; 1/2 cup toasted walnuts; 1/2 cup olive oil; 3 tablespoons red wine vinegar; 1 large clove garlic, pressed; 1 teaspoon honey; 1/2 teaspoon Worcestershire sauce; 1-1/2 teaspoons fresh tarragon, crumbled; 1/2 teaspoon dry mustard; Salt and pepper, to taste

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Ingredients

1 pink grapefruit

1 head butter lettuce, separated into leaves

1 avocado, sliced

1/2 cup toasted walnuts

Instructions

Using a small, sharp knife, remove peel and white pith of grapefruit. Working over a large bowl to catch the juice, cut between grapefruit membranes, slicing out segments. Place lettuce on a large plate. Arrange grapefruit sections and avocado atop greens. Drizzle salad with dressing, sprinkle with walnuts, and serve.