| (printer friendly)
4 tablespoons cranberry juice
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar OR rice wine vinegar
1/2 cup olive oil
1 bag baby spinach leaves
1/4 red onion, sliced very very thin
1/2 pomegranate--just the seeds
1 grapefruit, peeled and fruit cut from the membranes
1 ripe avocado, halved, pitted, peeled, sliced
1. For dressing, whisk cranberry juice, mustard, vinegar and oil in a small bowl to blend. Season to taste with salt and pepper.
2. Combine baby spinach leaves, red onion, pomegranate seeds, grapefruit and avocado in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.