1 large pink grapefruit, peeled and cut into supremes
2 oranges, peeled and cut into supremes
2 avocados, peeled and sliced
2 lemons, freshly squeezed
4 cup Arugula, washed and trimmed
4 tablespoons Paula Deen Vidalia Onion Poppyseed Dressing
In a small bowl, place the peeled and sliced avocados and squeeze the lemon juice over them to prevent browning. On 4 plates, mound the arugula and divide the grapefruit and orange supremes among them. Top with avocado slices. Drizzle each plate with the Paula Deen Vidalia Onion Poppyseed Dressing.
Cutting an orange supreme: Slice off the top and bottom 1/2” of each orange, revealing the flesh. Cutting in sloping strips, use a sharp knife to remove the rest of the orange’s skin. Now cut the individual wedges apart into the bowl, leaving behind all pith. You’re left with just beautiful pieces of orange flesh. Do the same for grapefruit.