Citrus Brunch Salad
- 12 leaves Boston lettuce
- 1 (4 ounce) bag mixed baby greens
- 2 red grapefruit, peeled, segmented
- 2 avocados, peeled, pitted, sliced
- 3 large shallots, sliced thinly
- 3/4 cup Bluefin Bay Maple Dijon Vinaigrette
- 6 tablespoons sliced green onion tops
- 6 tablespoons Sunkist® Honey Roasted Almond Accents
- Place 2 leaves of Boston lettuce on each of six serving plates. Divide the mixed greens evenly over the lettuce leaves.
- Arrange the grapefruit segments and avocado slices over greens. Sprinkle the shallots over.
- Drizzle with vinaigrette and sprinkle with the green onion tops and almonds.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.