Green as the 'Emerald Isle', this salad combines green veggies and fruits.
Preparation Time: 20 mins
Cooking Time: 3 mins
Yield: 4 x 1½ cup servings (6 cups salad)
Preheat oven to 350ºF.
CROUTONS: Coat one side of the bread with cooking spray. Sprinkle on the oregano. Bake on a rack in the center of the preheated oven for 3 minutes, until the bread is dry and almost hard in the center. Let it sit 2 minutes. With a serrated knife, cut the bread into 1/2-inch cubes and set aside.
SALAD: On each of four salad plates, make a bed using 3 lettuce leaves. Place 3 grapefruit sections and 3 avocado slices in the center. Arrange kiwi slices in an overlapping ring around them. Place the 3 pepper rings over the grapefruit and avocado.
DRESSING: Whisk together in a small bowl the grapefruit and lime juice, 1 tablespoon honey and mint. Whisk in the oil. Season dressing with salt and pepper.**
To serve, drizzle dressing over top of each salad. Sprinkle one-fourth of the warm croutons over each and serve.
* Please carefully check the ingredients of this product to ensure it contains no dairy, if a dairy-free recipe is required.
** Before serving, taste salad dressing, and if too tart, mix in an additional 1/2 to 1 tablespoon honey (serving suggestion is not included in the nutritional analysis).