Ingredients:

• 2-3 Texas RED grapefruit, sectioned and drained
• 1 cucumber, peeled and thinly sliced
• 2 avocados, peeled and sliced
• 1 bag of fresh baby spinach greens
• 1/2 bunch of fresh mint, thinly sliced
• Optional Garnish: goat cheese crumbles, additional mint and candied pecans.

Directions
For salad: Prepare all ingredients and lay spinach leaves mixed with half of the mint (chiffonade) onto a large platter. Arrange cucumber, avocado slices and grapefruit on top of the spinach. Just before serving, ladle the Honey Tabasco dressing over the top (recipe follows) and if desired, sprinkle with additional fresh chopped mint, candied pecans (recipe follows) and crumbled goat cheese.

Ingredients: Honey Tabasco Vinaigrette Dressing

• 1/4 cup white wine or tarragon flavored vinegar
• 1/2 cup olive oil
• 1/4 cup honey
• 2 teaspoons Tabasco sauce
• 1/2 cup finely chopped onion
• salt and white pepper to taste

Directions for Dressing: In food processor blender, blend first 5 ingredients until smooth. Add salt, pepper and let stand at room temperature for at least 2 hours. Dress salad with dressing when ready to serve.

Directions for Candied Nuts (Walnuts or Pecans):
Place 4 or 5 cups of nuts into boiling water. Boil for 5 minutes. Drain and quickly dry on a towel. Place in a bowl and pour powdered sugar over the top along with a dash of cayenne pepper. Do not allow the nuts to cool while mixing in the powdered sugar. Nuts will become like a paste. Deep fry, in small batches, in Canola oil until golden brown, about 3 to 4 minutes. Drain onto parchment paper or aluminum foil. Do not use paper towels, as the nuts will stick. Cool and place in plastic bags and use on your favorite salads.

Recipe developed by Mary Chamberlin - Food and Catering Consultant