Michgan Winter Salad with Celery Seed Dressing Recipe Bloomfield Winter Salad Recipe

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Grapefruits, oranges and avocados are not grown in Michigan, but they do burst into the stores in our coldest months when we are craving anything warm and sunny.  Choose citrus that feel heavy and have smooth skins. An avocado is tested for ripeness by an overall give when squeezed and by pinching the stem end. It should give without feeling overly mushy. If you flick off the dried bit of stem, you will see the color of the fruit. It should be a lovely green. If yellow, the avocado isn't ripe, if brown, it's spoiled.

Celery Seed Dressing - Makes 1-1/2 cups
1/4 cup of sugar or sweetener to taste
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of ground mustard powder
1/4 teaspoon of ground black pepper
1/4 cup of fresh lemon juice
1 teaspoon of celery seed
1 tablespoon of minced onion
1 garlic clove, grated
2 tablespoons of honey
3/4 cup of light tasting oil such as canola or grapeseed

Whip ingredients in a blender until smooth.

Salad
1 head romaine lettuce, washed, dried, and torn into bite sized pieces
2 oranges, peeled and cut into sections without pith
1 grapefruit, peeled and cut into sections without pith
garlic salt or salt, to taste
ground black pepper to taste
thinly cut sweet onion slices
1 ripe avocado, peeled and sliced just before serving. You can also cut ahead and cover with the dressing. Fish them out when ready to serve.

Assembly
1. Just before serving, toss the lettuce and fruit in a large, chilled bowl.
2. Add 1/3 cup dressing and toss.
3. Taste and add more dressing if desired.
4. Correct seasoning with garlic salt, salt and/or pepper.
5. Arrange avocado and onion on top with a drizzle of dressing to preserve the color of the avocado OR plate individual salads and garnish with avocado, onion, and a drizzle of dressing.