Mother’s Day is this weekend and a refreshing Grapefruit Salad is called for. If you are not up for that, try this dressing on a fruit salad with grapefruit, orange, pineapple, grapes and mandarin oranges. Beautiful and Delicious!
Grapefruit & Avocado Salad Dressing
1 tsp dry mustard 1 cup Canola oil
1 tsp salt 2 TBL red wine vinegar
¼ cup sugar ½ tsp celery seed
2 tsp grated onion Paprika
Mix mustard, salt, and sugar in small deep bowl. Add onion to make a smooth paste. Add Canola oil, dripping in a little at a time and beating constantly. The dressing will be very thick. Thin it down with red wine vinegar. Repeat until all the oil and vinegar have been used. Stir in celery seed to taste and enough paprika to give the dressing a rosy color. Makes 2 cups
Before serving, cut the avocado in 1/2, remove the seed, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the Salad Dressing to prevent them from turning brown. Peel the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
This is very versatile. You can use mixed greens or just arrange the Avocado and Grapefruit on a platter. We suggest arranging the Grapefruit and Avocado on a bed of mixed greens and topping with toasted sliced almonds. Spoon the vinaigrette on top, sprinkle with salt and pepper, serve and enjoy!
Happy Mother’s Day!
Here’s what is coming up at the Sweetery.
- The Sweetery is looking forward to having a local Girl Scout Troop visit.
- Don’t forget Mother’s Day – next weekend. Order her cake now.
- Graduation is coming fast. Watch for coupons in The Little Coupon Book for our Graduation cakes.
- The Sweetery is going on a road trip. Look for us at the 2011 July Fancy Food Show in Washington, DC.
Easter will be here soon and a favorite dish of mine is Pineapple Casserole. Goes great with ham on Easter.
This recipe is from Jane Suggs, a friend, community leader, and customer. For more wonderful southern recipes, look for Cooking with JJ II. Currently available with all the proceeds going Hospice of the Upstate.
- 2 20 oz cans chunk pineapple, drained
- 6 TB flour
- 3/4 cup sugar
- 1 1/2 cups shredded sharp cheddar cheese
- 1 roll Ritz crackers, crushed
- 1 stick margarine, melted
Spoon the pineapple into baking dish. Add a little pineapple juice. Sprinkle with mixture of flour, sugar and cheese. Top with crushed crackers. Drizzle with melted margarine. Bake at 350° for 30 minutes or until bubbly.