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Avocado & Grapefruit Salad w/Sherry Vinaigrette -- e-w

Source of Recipe

New Family Cookbook for People with Diabetes"
Avocado & Grapefruit Salad w/Sherry Vinaigrette -- e-w


Yield: 4 servings

- One 1-1/4 pound ruby red grapefruit�OR�1 cup grapefruit segments
- 2 medium-sized ripe avocados (about 1-1/4 pounds total)
- 1 bunch watercress (about 6 ounces), washed and thick stems removed

Dressing:
- 1 tablespoon almond, walnut, or olive oil
- 1-1/2 teaspoons sherry vinegar or apple cider vinegar
- 1/8 teaspoon seasoned salt
- 2 to 3 drops hot pepper sauce

Cut the grapefruit in half; seed them and carefully remove the segments. Reserve the shells. Cut each avocado in half; peel and pit.

Divide the trimmed watercress among 4 chilled salad plates. Put an avocado half on top of each watercress nest. Divide the grapefruit segments to fill the cavities and top the avocado halves.

To make the dressing:
Squeeze 1 tablespoon of juice from the grapefruit shells into a small bowl. Add the oil, vinegar, seasoned salt, and hot pepper sauce. Mix well with a fork.

Drizzle 2 teaspoons of the dressing over each salad.

1 salad with 2 tsps dressing equals: Calories: 176, Fat: 15 g, Cholesterol: 0 mg, Sodium: 65 mg, Carbohydrate: 12 g, Dietary Fiber: 6 g, Protein: 3 g ++++ Exchanges: 1 Fruit, 3 Fat +++ WWP: 4