1 1/2 pounds spinach, torn into bite-sized pieces
3 red grapefruits
3 cups cooked chicken breast, sliced into strips
1/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon sugar
2 tablespoons white wine vinegar
1/4 cup olive oil
1. Remove stems from spinach. Wash spinach thoroughly and dry.
Tear into bite-size pieces.
2. Wrap gently in paper towels and refrigerate in plastic bags until
ready to toss salad.
3. Peel and section grapefruit and oranges. Slice avocados into
quarters and then cut each slice into 2-inch chunks.
4. Combine remaining ingredients for dressing. Toss spinach with
dressing. Add grapefruit, orange, avocados, and chicken and toss again.