I was inspired to develop this recipe to highlight the bright flavors of grapefruit. The salad utilizes other ingredients that are pantry items and are not necessarily in season during the winter. I shocked the onions to mellow their flavor, toasted the almonds to give the salad a warm crunchy element, and used curry powder in the dressing to also warm up the dish.

Winter Salad with Grapefruit, Almonds, Green Olives and Curried Vinaigrette

Ingredients:

Salad

• 1 head of red leaf lettuce, torn into bite-sized pieces
• 1/2 medium-sized red onion, thinly sliced
• 2 tablespoons white vinegar
• 2 grapefruits, peeled and cut into sections
• 1/2 cup toasted almond slices
• 1/4 cup green olives

Vinaigrette

• 1 medium-sized shallot, minced
• 2 teaspoons salt
• 1/2 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup water
• 2 tablespoons honey
• 1 tablespoon curry powder
• 1 medium-sized lemon, juiced
• freshly ground pepper, to taste

Instructions for dressing:

1. Peel shallot and finely mince. Put in mason jar with a lid.
2. Put all other ingredients in the jar. Shake.
3. Dressing keeps in jar in fridge for about a week.

Instructions for salad:

1. Thinly slice onions and place in a bowl with white vinegar, 5 ice cubes and water to cover.
2. Prepare lettuce. Toss lettuce with vinaigrette. Start with 1/4 cup and add more until all leaves are coated.
3. Mound lettuce on 4 large plates.
4. Divide all ingredients between each salad. First place onions on lettuce. Then grapefruit and olives. Top with almonds.
5. Enjoy!