Pink Grapefruit Salad with Strawberry Vinaigrette

Here is a perfect Spring salad to serve along with your Easter ham.  You can make this salad with any variation of fruit and toppings.  Swap out the radishes for scallions and the grapefruit for oranges.  I like to arrange salads on a flat platter instead of in a bowl.  You can arrange the toppings evenly across the top of the greens and drizzle the dressing over the top- no need to toss.  Every scoop of salad has toppings and dressing, and you don’t end up with a bunch of veggies in the bottom of the bowl.

• 1 bag of mixed baby lettuces
• 6-8 radishes, sliced very thin
• 2 pink grapefruits, peeled and segmented. (Click for a how-to video)
• 4 ripe strawberries
• 1/4 C. olive oil
• 1/4 C. balsamic vinegar
• salt and pepper

First make the dressing:  In a bowl, mash the strawberries with a fork.  Pour in the oil and vinegar.  Season with salt and pepper.  Whisk with a fork and let it sit for about 30 minutes.  Arrange the lettuce on a platter and top with the radishes and grapefruit segments.  Shake the dressing and strain it into a clean bowl  Drizzle the dressing over the salad just before serving.

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