Cranberry juice can be used instead of pomegranate juice in this lush and sweet vinaigrette. Dress the salad just before serving.
- For the vinaigrette
- 1 1/2 cups pomegranate juice
- 3 tablespoons red wine vinegar
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- For the salad
- 8 cups (one 6-ounce bag) baby spinach, stemmed, rinsed and dried
- Flesh of 1 avocado, cut into large cubes
- 1 large pink grapefruit (pith and peel discarded), cut into sections
For the vinaigrette: In a small saucepan over medium heat, cook the pomegranate juice for about 10 minutes or until it has reduced by a third. Remove from the heat and let it cool completely.
Pour the juice into a medium nonreactive bowl. Whisk in the vinegar, sugar, salt, lemon juice and pepper. Continuing to whisk, add the oil in a slow, steady stream until it is well incorporated.
For the salad: In a large bowl, toss together the spinach, avocado and grapefruit sections with half of the vinaigrette. Divide and arrange the salad on individual plates, and pass the remaining dressing at the table.
From chef Alison Swope.
Tested by Annie Groer.
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