|Shredded fresh spinach and/or lettuce|
|2||red grapefruit, peeled, sectioned and seeded|
|2||white grapefruit, peeled, sectioned and seeded|
|2 cups||strawberries, sliced or halved|
|2||medium avocados, halved, seeded, peeled and sliced|
|1||small red onion, thinly sliced and separated into|
|1 tsp||grapefruit peel, finely shredded|
|1 cup||grapefruit juice|
|1/2 tsp||ground nutmeg|
|1 1/4 cups||salad oil|
|1 1/2 tsp||poppy seeds|
To make this salad ahead of time, brush a little grapefruit juice on the avocado slices to prevent darkening.
Line plates or platter with lettuce leaves. Top with shredded spinach or lettuce. Arrange red and white grapefruit sections, strawberries and avocados on lettuce. Sprinkle red onion rings on top of fruit. Serve with Grapefruit-Poppy Seed Dressing (recipe below).
Grapefruit-Poppy Seed Dressing (makes 3 cups):
In a mixing bowl, stir together honey, grapefruit peel, grapefruit juice, salt and nutmeg. Gradually beat in salad oil. Stir in poppy seeds.
Transfer to a screw-top jar, cover and chill until serving time. Shake well before using.
Serve over fruit or tossed salads. Refrigerate leftovers.