Everywhere I look there are signs of an early spring in Oregon. Camellias, daffodils, crocus spread their jewel tones over my garden beds. I can’t wait to pick up my paint brush and put these images on paper. On Friday, February 26th at Inside Out Garden Center in Corvallis, Oregon from 3pm-7pm, I will be showing a bit of spring myself. I will have my new paper garlands to share as well as new paintings. The garlands are just the right touch of whimsy for the door way or mantel. These garlands make you feel like you have “feathered your nest” a little too. If you live in the area come by and see me.
I wanted to give you a taste of spring for dinner too. This makes a light first course for Easter dinner, but quick to make for everyday meals.
Grapefruit and Avocado Salad on Bibb Lettuce
The tart grapefruit sections and creamy avocado slices on lettuce with orange dressing just looks like spring in presentation. This salad is loaded with vitamins, tastes good and is good for you. Serves four.
Salad:
2 ripe avocados, must be soft to touch sliced
2 large Texas Ruby Grapefruit
1 head Bibb lettuce, washed and separated into leaves
Dressing:
½ cup mayonnaise
¼ cup plain yogurt
2 ½ tablespoons orange juice concentrate
1 teaspoon sugar
Peel and section the grapefruit. Then carefully remove any of the white pith from the grapefruit sections. The sections should be free from any peel. You can buy fresh grapefruit sections in the produce section of the market too. Peel the avocado and cut into ½ inch slices. Arrange lettuce slices on a large platter. Arrange grapefruit and avocado slices on lettuce and pour dressing over top.
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