1 small sweet onion, chopped 3 tbsp Silk Milk 1 tbsp canola oil 1/4 cup sugar 3 tbsp vinegar 1/2 tsp dry mustard 1/2 tsp whole celery seed 1/4 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper 2 heads Bibb lettuce 2 avocados, halved, peeled, thinly sliced 2 grapefruits, peeled pit removed, cut into sections 1/4 cup sliced almonds, toasted (if desired) salt freshly ground pepper
Prepare dressing. Boil 2 cups water in a small saucepan, add chopped onion and cook for 5 minutes. Remove onions from water with a slotted spoon and place in a bowl of ice water to quickly cool. Use slotted spoon to remove from ice water and place blanched onions in a blender. (Blanching the onions increases their sweetness.)
Add remaining dressing ingredients to the blender and blend until completely smooth, about 3 minutes. Adjust salt and pepper to taste. Chill. Makes 1 cup dressing.
To prepare salad, arrange lettuce leaves on 4 chilled plates, drizzle with several tablespoons of dressing, and arrange avocado slices, grapefruit sections and toasted almonds on top of salad. Season with salt and serve with extra dressing on the side.
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