Use this delightfully tangy vinaigrette to dress up a spring green salad made with baby spinach, arugula, or mesclun with a few whole mint leaves added to the salad mix.  INGREDIENTS: 1/2 cup extra-virgin olive oil 1/2 cup freshly squeezed ruby-red grapefruit juice 2 tablespoons white wine vinegar 2 tablespoons finely chopped fresh mint 1...Read More