DRESSING FOR CRAB SALAD RECIPES

Name: Grapefruit avocado salad with poppy seed dressing
Cook time: 15 min
Yield: 4
Ingredients: 1/4 cup granulated sugar; 1 teaspoon dry mustard; 1 teaspoon kosher salt; 1/3 cup white vinegar; 1 1/2 tablespoons grated yellow onion; 1 cup safflower oil; 1 tablespoon poppy seeds; 1 head butter lettuce; 2 Ruby red grapefruit, peeled and diced; 2 avocados, pitted, peeled, and diced; ¼ red onion, diced

GRAPEFRUIT AVOCADO SALAD WITH POPPY SEED DRESSING ...

Grapefruit avocado salad with poppy seed dressing ... image

Provided by Adapted from Helen Corbitt by Lisa Fain

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1/4 cup granulated sugar
1 teaspoon dry mustard
1 teaspoon kosher salt
1/3 cup white vinegar
1 1/2 tablespoons grated yellow onion
1 cup safflower oil
1 tablespoon poppy seeds
1 head butter lettuce
2 Ruby red grapefruit, peeled and diced
2 avocados, pitted, peeled, and diced
¼ red onion, diced

Steps:

To make the dressing, in a mixing bowl whisk together the sugar, dry mustard, salt, vinegar, and grated onion until well blended. Pour in the oil and then whisk until thick and emulsified.
Heat a skillet on medium, add the poppy seeds, then lightly toast while stirring occasionally for a minute. Remove from the heat and stir them into the dressing. Taste and make any adjustments if needed.
For the salad, the lettuce into pieces and place in a mixing bowl. Add the grapefruit, avocado, and red onion. Dress with ¼ cup of the dressing then lightly toss until well coated. Serve with more dressing on the side.
Any leftover dressing will keep in the refrigerator for 1 week.

GRAPEFRUIT AVOCADO SALAD WITH POPPY SEED DRESSING ...

Grapefruit avocado salad with poppy seed dressing ... image

Provided by Adapted from Helen Corbitt by Lisa Fain

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1/4 cup granulated sugar
1 teaspoon dry mustard
1 teaspoon kosher salt
1/3 cup white vinegar
1 1/2 tablespoons grated yellow onion
1 cup safflower oil
1 tablespoon poppy seeds
1 head butter lettuce
2 Ruby red grapefruit, peeled and diced
2 avocados, pitted, peeled, and diced
¼ red onion, diced

Steps:

To make the dressing, in a mixing bowl whisk together the sugar, dry mustard, salt, vinegar, and grated onion until well blended. Pour in the oil and then whisk until thick and emulsified.
Heat a skillet on medium, add the poppy seeds, then lightly toast while stirring occasionally for a minute. Remove from the heat and stir them into the dressing. Taste and make any adjustments if needed.
For the salad, the lettuce into pieces and place in a mixing bowl. Add the grapefruit, avocado, and red onion. Dress with ¼ cup of the dressing then lightly toss until well coated. Serve with more dressing on the side.
Any leftover dressing will keep in the refrigerator for 1 week.

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