Spring Greens and Fruit Salad

Spring Greens and Fruit Salad

Pairs well with: Edna Valley Central Coast Pinot Grigio


  • Serving Size: Serves 4-5
  • 2 cups mixed greens
  • 1 cup arugula
  • ½ red grapefruit, sectioned and seeded
  • 1 avocado, pitted, peeled and cut into chunks
  • 1 cup frozen green peas, thawed
  • ½ cup strawberries, hulled and chopped
  • ½ cup green onions, sliced
  • 4 radishes, thinly sliced
  • Salt and pepper, to taste
  • 8 grape tomatoes, halved
  • Parmesan cheese, freshly shaved
  • ¼ cup red wine vinegar
  • ¼ cup lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 ½ tablespoons honey
  • Salt and pepper, to taste


1. In a large salad bowl, toss the mixed greens with arugula.

2. Next, assemble the salad components in organized sections over the bed of greens. Sprinkle salt and pepper to taste.

3. For the dressing, put all ingredients in a small bowl and whisk until combined. Serve separately along with the salad or add directly to the salad before dining.

4. Serve with Edna Valley Pinot Grigio for a fresh spring pairing at your Easter dinner.