Spinach and Grapefruit Salad with Orange Vinaigrette by Cottura Ammiche

Baby spinach
Red grapefruit sections (canned and drained)
Mandarin orange segments (canned & drained)
Red onion, very thinly sliced
Avocado, sliced or diced (optional)
Pomegranate seeds (optional)


Dressing (makes enough for several salads):
6 oz. can frozen orange juice concentrate, thawed
2/3 cup grapeseed oil
¼ cup apple cider vinegar
3 tablespoons sugar (or less if desired)
½ teaspoon dry mustard
½ teaspoon salt
Dash tabasco
Fresh ground black pepper to taste




Mix all dressing ingredients until smooth using a whisk, food processor, or jar (to shake really well). Drizzle some dressing over the spinach and toss, then add the rest of the ingredients, so that the salad doesn’t become too heavy with dressing.


Dressing will keep well refrigerated for 5 – 7 days.


(Adapted from recipe by Molly Fowler, “The Dining Diva”)