Today is a sunny, yet cool day here in Chicagoland. It was one of those days you need to get outside and enjoy the day. So, we headed off to a local farm (yes, there is one not far from Chicago) to see the cows and climb on some tractors. My son had a blast and it was a bit difficult to get him to leave. They have some fun events and I think we’ll be back soon.
Now we’re back home and the house smells like beef braising on the stove… I’ll be blogging that one tomorrow. It’s Olive Garden’s recipe for Chianti Braised Short Ribs. I’m a huge fan of their new fresh-ingredient inspired dishes from Italy. They post recipes and videos that you can do at home, and that’s just what I plan to do!
Anyway, since that is for tomorrow (along with my first attempt at risotto… results to-be-determined), I wanted to post my salad from last night. I paired it with grilled shrimp and grilled asparagus (tossed in balsamic vinegar and oregano infused oil). The asparagus (bought at the farmers’ market) was terrific. The shrimp failed miserably and it put me in a foul mood. However, my husband reminded me that you can’t win on every single meal/recipe… so I shouldn’t fret. That, and a glass of wine, seemed to cure my crankiness.
This salad is great though. I never thought I’d like it when I first read it, but now it has been a staple in our house. I even made it for a party we had at the request of my husband. It’s so simple, and the flavors are terrific.. and perfect for this season when grapefruit and avocados are plentiful at the store. Cooking Light says to pair this with Ropa Vieja (a Cuban stew), but I think it’s great with any grilled meat, or maybe something spicy.
Cooking Light Annual Recipes 2009, page 36
Combine 4 cups pink grapefruit sections, 1 cup diced peeled avocado, and 1/2 cup thinly vertically sliced red onion in a large bowl.
Combine 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, 1 tbsp canola oil, 1/2 tsp sugar, 1/4 tsp salt, and 1/4 tsp ground red (cayenne) pepper, stirring with a whisk.
Drizzle dressing over salad; toss gently to coat.