Apple-Citrus Salad with Avocado and Bacon

Source: Toni's Kitchen

2 tablespoons Dijon Mustard
1/4 cup Cider Vinegar
2/3 cup extra-virgin Olive Oil
3 heads Bibb Lettuce, rinsed well and torn into 2-inch pieces
2 Granny Smith Apples, cored and cut into 1/2-inch dice
2 Ruby Red Grapefruits, peeled and sectioned
2 Oranges, peeled and sectioned
1/2 bunch Green Onions, green portion only, chopped
Salt and freshly ground Black Pepper, to taste
3 ripe Avocados
6 thick-cut Bacon slices, fried until cripy and chopped into 1/2-inch pieces

Making the Salad:
In a small bowl, whisk together the mustard and vinegar. In a slow, steady stream, add the oil and whisk until smooth and blended.

In a large bowl, combine the lettuce, apples, grapefruit, oranges, green onions, salt, pepper and half of the vinaigrette and toss to mix.

To slice the avocado, use a chef's knife to cut into the avocado lengthwise until you hit the large pit in the center. Carefully cut around the fruit through the skin and the pulp, without cutting through the pit. Holding the avocado in both hands, twist the halves in opposite directions to separate them. Using a large tablespoon, scoop out the pit and the scoop the pulp out of the skin. Slice the avocado as desired.

Divide the salad among chilled salad plates. Garnish with the avocado slices bacon. Drizzle a little of the remaining vinaigrette over each salad and serve immediately.




Nutritional Information Per Serving: 12 Servings

Calories: 296 Carbohydrates: 17 gm Fat: 25 gm Cholesterol: 6 gm
Protein: 3 gm Sodium: 109 mg Fiber: 5 gm Calcium: 46 mg
Iron: 1 mg Vitamin A: 1104 IU Vitamin C: 43 mg
Percentage of Calories from Fat: 74%
Percentage of Calories from Protein: 4%
Percentage of Calories from Carbohydrates: 22%