Rockin' Recipe Roundup Wk7

This is my contribution to the Rockin Recipe Roundup 2006 Crop at SOTB for Week 7. This week's theme is vegetables.


Layered Spinach Salad
makes 4 servings
Ingredients
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon-style mustard
1 teaspoon each: sugar, salt and pepper
2 cups fresh baby spinach leaves (can use big ones with OK results)
2 large grapefruit, peeled and sectioned
1 small cucumber, peeled and thinly sliced
1 small red onioin, chopped
1 ripe avocado, peeled, seeded, thinly sliced (optional)
1/4 cup sliced green pimento-stuffed olives

Directions
For dressing, put oil, vinegar, mustard, sugar, salt and pepper into a jar with a tight-fitting lid. Shake well to blend.
Wash spinach, remove and discard stems, pat dry on a paper towel. If using mature spinach leaves, tear into bite-sized pieces.
Arrange 1 cup of the spinach in the bottom of a 1-quart glass, straight-sided dish. Arrange half of the grapefruit, cucumber, onion, avocado and olives in layers over the spinach. Add 1 cup spinach. Continue layering remaining vegetables. Pour dressing over all.
Cover with plastic wrap. Refrigerate 2 hours to marinate and chill.