Pink Saturday

How about something marvelously pink to help celebrate this wonderful Easter season! A cool, refreshing, zingy

Pink Grapefruit Stacked Salad

Makes: 8 servings
Start to Finish: 30 minutes

Ingredients
6 medium pink grapefruit
3 medium white grapefruit
1/2 cup apricot nectar
2 tablespoons hazelnut oil or walnut oil
1 tablespoon snipped fresh mint or 1/2 teaspoon dried mint, crushed
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
4 cups fresh baby spinach leaves or shredded spinach leaves
1/2 cup chopped toasted walnuts
1/4 cup pomegranate seeds (optional)
Directions
1. Peel the grapefruit, removing all of the white pith. Cut sides from the flesh of each grapefruit to form a square piece (reserve extra grapefruit trimmings for another use). Slice each square crosswise to form four slices. Set slices aside.
2. For dressing, in a small bowl whisk together apricot nectar, hazelnut or walnut oil, mint, salt, and pepper until combined.
3. Line a serving plate with spinach. Stack three slices of grapefruit, alternating colors, on top of spinach leaves. Drizzle with dressing. Sprinkle with walnuts and, if desired, pomegranate seeds. Makes 8 servings.

This and many more lovely dishes are shown on Better Homes and Gardens Online.

For more Pink Saturday visit Beverly at How Sweet the Sound.