Grapefruit, Avocado and Beet Salad
| 2 | beets, trimmed | 2 | heads red-leaf lettuce, cleaned and torn into bite-size pieces |
| 1 | large grapefruit, peeled, segmented | 1/2 | cup creamy yogurt dressing |
| 1 | ripe avocado, peeled, pitted, and cut into 1/4-inch cubes | 1 | teaspoon honey |
| CREAMY YOGURT DRESSING: | | |
| 2 | shallots, peeled, finely chopped | 3 | tablespoons red wine vinegar |
| 4 | teaspoons fresh lemon juice | 2 | teaspoons dijon-style mustard |
| 3 | tablespoons extra-virgin olive oil | 1/4 | cup nonfat plain yogurt |
| 1/2 | teaspoon salt | 1/8 | teaspoon ground black pepper |
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Bring a saucepan of water to a boil. Add beets & cook until tender, about 45 minutes. Drain & peel. Quarter beets lengthwise, then cut each quarter into 1/4-inch thick slices. In a bowl, arrange lettuce, sliced beets, grapefruit sections & avocado. Cover & refrigerate up to 1 hour. To serve, pour dressing over salad & toss.
CREAMY YOGURT DRESSING:
In a bowl, whisk together shallots, vinegar, lemon juice & mustard. Slowly add oil, whisking continuously until well blended. Add 2 tablespoons boiling water, yogurt, salt & pepper; whisk well. Makes about 1 cup.
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