Avocado & Grapefruit Salad Recipe

½ to ¾ teaspoon dijon mustard or white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
3 large ruby red grapefruits
2 firm but ripe Hass avocados

Instructions:
1. In a small bowl, whisk together the dijon mustard, lemon juice, salt and pepper. Slowly whisk in the olive oil until the vinaigrette is emulsified.
2. Slice the peel and white pith off the grapefruits and then cut between the membranes to release the grapefruit segments.
3. Cut the avocados in half, remove the pits and peel off the skin. Cut the halves into slices.
4. Arrange the grapefruit segments on a large platter or 4 small plates. Arrange the avocado slices with the grapefruit.
5. Drizzle with vinaigrette and sprinkle with salt and pepper and serve immediately.

Taco Quiche

 

Ingredients:

2 lbs ground meat (I used turkey)

2 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp pepper

4 eggs

3/4 cup milk

1 1/4 cup bisquick (I make mine from scratch)

1/2 cup sour cream

3 cups chopped lettuce

2 chopped tomatoes

1 bunch chopped green onions

Sliced black olives

Avocado, Chopped

2 cups shredded cheddar cheese

 

Directions:

Preheat oven to 400 degrees. In skillet, brown the ground meat. Add seasoning to meat. Spoon meat into a greased 9X13 dish. Mix eggs, milk, bisquick and pour over the meat. Bake uncovered for 25 minutes. Let cool 15 minutes, then spread with sour cream and layer with veggies and cheese. Pretty & tasty!!

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