Serves: 10
Total Calories: 191

2 heads escarole leaves, torn into bite-sized pieces
2 Ruby Red grapefruit, peeled, seeded, and cut into bite-sized chunks
2 avocados, peeled, pitted, and cut into bite-sized chunks
1/2 red onion, thinly sliced

DRESSING:
1 1/2 tablespoons Dijon style mustard
pinch sugar
3/4 cup olive oil
3 tablespoons cider vinegar
1/4 cup fresh grapefruit juice
sea salt and freshly ground pepper to taste

In a large salad bowl, combine the escarole, grapefruits, avocados, and onion.

TO PREPARE THE DRESSING: In a small bowl, combine all the dressing ingredients. Whisk until fully blended.

Pour the dressing over the salad and toss. Serve immediately.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 191
Calories from Fat: 144

More Recipes from the Dinner Parties Cookbook:
*Dinners for Ten to Twelve
Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream
Arugula, Blood Orange, And Fennel Salad With Walnut Oil
Bagna Cauda With Fennel, Endives, and Cauliflower
Baked Three-Cheese Pasta With Pancetta
Broccoli Mash
Bruschetta With Chopped Tomatoes, Parsley, And Basil
Chicken à la Mama
Chopped Escarole Salad With Grapefruit And Avocado
Dark Chocolate Brownies With Coffee Ice Cream
Frisée Salad With Mushrooms, Tomatoes, And Red Onion
Rice Pudding With Brandied Cherries
Roasted Leg of Lamb With Mint Pesto
Roasted Mixed New Potatoes