spring clean

I'm pretty sure one of the ways the Lord is showing me that our move to New England was the right one...is that it's pretty much been in the 40-50's all "winter". :)

Spring Grapefruit & Apple Salad with White Wine Vinegarette
When I make a salad, I like the ingredients to be all different textures and varying sizes (within reason...I still want to be able to create "the perfect bite"). I also want it to be pretty too, who doesn't? This salad fits the bill...juicy pink grapefruit pieces, tart, crisp green apple slices, toasted sliced almonds, dark curly kale & tender spinach have all the makes to be in the running for "the perfect bite".

Salad
1 Pink Grapefruit, sliced with membraines removed
1 Small Green Apple, sliced thinly
1/2 cup kale, cut in a rough chop/chiffonade
1 1/2 cups baby spinach
1 1/2 tbsp toasted & sliced almonds

Dressing
1 tsp flaxseed oil (olive will do)
1/2 tbs white wine vinegar
1/2 tbs apple cidar vinegar
1 tsp dijon mustard
1 tsp lemon juice
salt and pepper to taste

1. Place spinach in your bowl of choice. Add kale (sliced like this -  but in a bigger chop).
2. Trim rind off grapefruit & slice into pieces discarding the membraine (like below). Add to salad. Whatever you don't use, put away remaining amounts in fridge for a snack for later.
3. Slice apple thinly. Add to salad; and again, put whatever you don't use in the fridge but squeeze a little lemon on top first to prevent browning.
4. Combine all ingredients for dressing. Whisk until emulsified.

5. Dress salad & top with almonds.