Ingredients
1 lg Grapefruit; preferably pink
3 tb Balsamic vinegar or red
Wine vinegar
1 ts Fresh basil; minced >
1/4 ts Dried basil; crumbled
1 ts Fresh marjoram; minced
1/4 ts Dried marjoram; crumbled
1/2 c Olive oil (preferably extra-
Virgin)
Assorted greens such as
Boston and Bibb lettuce,
Arugula and watercress; torn
Into bite-size pieces
1 lb Smoked chicken or turkey
Cut diagonally into thin
Slices
1 Avocado; peeled; sliced
Toasted pine nuts
Preparation
Remove peel and white pith from grapefruit. Cut between membranes of grapefruit with small sharp kinfe to release segments. Set aside.
Mix vinegar, basil, marjoram, salt and pepper in small bowl. Gradually whisk in oil. In large bowl, toss greens with enough dressing to taste. Arrange greens, grapefruit, chicken and avocado decoratively on plates. Drizzle lightly with more dressing. Sprinkle pine nuts over salads and serve.
