Saturday, October 1, 2011

Butter Lettuce Salad with Honey Lemon Dressing

Butter Lettuce Salad with Honey Lemon Dressing.

2 small heads butter lettuce
2 ruby grapefruits
2 Tablespoons torn or roughly chopped mint leaves
1/4 cup fresh lemon juice
2 Tablespoons honey
2 Tablespoons extra virgin olive oil
1 large avocado peeled and sliced
Edible flowers for garnish (optional)

Rinse butter lettuce leaves and pat dry. Tear the leaves into bite size pieces and place in a large bowl. Use a sharp knife to cut the peel and outer membrane from the grapefruit. Working over the salad bowl, cut between the inner membranes and fruit to release the segments into the bowl.
Add the mint.

To make the dressing, combine the lemon juice and honey in a bowl. Stir to dissolve the honey, and then whisk in the oil. You can store any leftover dressing in a jar in the refrigerator for up to 2 weeks.

Spoon about half the dressing into the salad bowl and mix well. Divide the mixture onto plates and top with the avocado slices and flowers.

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