Pink Grapefruit and Blueberry Salad with Blueberry Yogurt Dressing


For the salad:
Baby Spinach   one bag (rinsed and dried)
1 pink grapefruit
1 cup fresh blueberries
1/2 cup feta cheese crumbles
Optional:  3/4 cup toasted or candied walnuts

For the dressing
1/2 cup blueberries
Juice of one lemon
2 Tablespoons yogurt (plain or blueberry)
2 Tablespoons Rose’s Lime cordial (or use lime juice and increase the honey)
1 Tablespoon honey
2 Tablespoons apple cider vinegar
2 large basil leaves
2 large mint leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup canola oil


For the salad:  lay out 6 to 8 pretty glass plates or bowls.
Put a handful of spinach on each.   Distribute blueberries and grapefruit among the plates.  Drizzle dressing over each salad.
Sprinkle with feta and walnuts.

For the dressing:   Combine all ingredients except the canola oil and yogurt in the blender.
With motor running, drizzle in the canola oil.
Add yogurt and blend briefly.

The White Oak Inn


Yvonne Martin
The Ohio Broad

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