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Make most of fresh winter flavors with this bright combination

Recipe: Grapefruit, avocado and fennel salad looks pretty, tastes great

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Bright flavors of winter blend in this easy and refreshing salad. (Photo: Debbie Arrington)


Salads are at their best when they showcase fresh flavors of the season. And some colorful combinations look as good as they taste.

This salad combines fresh ruby red or pink grapefruit with avocado, set against a bed of crunchy fennel and cabbage. The pink tones of the citrus and red onion contrast nicely in color, flavor and texture with the pale green avocado and near-white fennel and cabbage.

The choice of red or pink grapefruit is more than just the color; they tend to be sweeter than their yellow or white counterparts. This salad also works well with navel oranges or mandarins.

Whichever citrus you use, this salad brightens up any winter meal.

Grapefruit, avocado and fennel salad

Makes 2 large servings or 4 side salad servings

Ingredients:

1 red or pink grapefruit, peeled, sectioned and chopped
1 avocado, chopped
1 cup fennel, thinly sliced
1 cup cabbage, thinly sliced
¼ cup red onion, diced

For vinaigrette:
2 tablespoons grapefruit or orange juice
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
¼ teaspoon paprika
½ teaspoon sugar
Salt and pepper to taste
Instructions:

In a large salad bowl, combine grapefruit, avocado, fennel, cabbage and red onion.
In a jar, combine grapefruit or orange juice, balsamic vinegar, olive oil, paprika, sugar, salt and pepper. Cover jar tightly and shake until blended.
Pour vinaigrette over grapefruit mixture in bowl. Toss gently. Serve immediately.

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Garden Checklist for week of Nov. 3

November still offers good weather for fall planting:

* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.

* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.

* Set out cool-weather annuals such as pansies and snapdragons.

* Lettuce, cabbage and broccoli also can be planted now.

* Plant garlic and onions.

* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.

* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.

* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.

* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.

* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.

* Give your azaleas, gardenias and camellias a boost with chelated iron.

* For larger blooms, pinch off some camellia buds.

* Prune non-flowering trees and shrubs while dormant.

* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.

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