Recipe: Salad. It's What's for Dinner.

It's official. I love ruby red grapefruit (or any citrus for that matter) in my salad. Last night we again paired ruby red grapefruit with arugula.
 

When cubes' dad visited earlier in the year, I discovered I'd picked up arugula instead of spinach. Not one to panic, I simply reached for my trusty copy of The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (*affiliate link) and discovered I had ingredients in the fridge and pantry that would work with arugula. We enjoyed the salad so much, that I stopped by Sprouts yesterday and picked up more ruby red grapefruit. Here's the salad that we served cubes' dad and that we enjoyed last night.
 

• 4 cups Arugula
• 1/2 Ruby Red Grapefruit, peeled and divided
• 1 ripe Avocado, sliced
• 1 Tablespoon (Tbsp) capers, rinsed
• 4 ounces Roquefort cheese, crumbled
• Optional 1/4 cup walnut halves
• 3 Tablespoons (Tbsp) Annie's Naturals Shiitake and Sesame Dressing

 

How do you discover crowd pleasers in your house?
 

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Credits: All layouts designed by and images taken by Eden Hensley Silverstein for The Road to the Good Life.

This post contains an affiliate link followed by (*affiliate link). I feature products that I own or that I am considering purchasing. I own the book mentioned in this post. All opinions presented are my own.