There is usually an abundance of spinach in our garden this time of year, so Nana uses it as often as possible.  The first time she had this salad, she was a guest in Gigi’s house.  Many years later it is still served as a refreshing pick-me-up salad for the spring.


  • 6 tablespoons sugar
  • 1 1/3 cup pecans
  • 10 ounces of fresh baby spinach
  • *1 cup pink grapefruit pieces
  • *1 cup orange pieces
  • 1 avocado, sliced
  • 1/2 cup sliced or chopped purple onion
  • 1 cup mozzarella, diced into ½-inch cubes
  • 1 recipe Nana’s basil dressing


  • Heat sugar in a skillet just enough to melt then stir in nuts until coated.
  • Spread on wax paper to cool.
  • Combine all ingredients in a large salad bowl and toss with dressing.


*Nana often uses jars of grapefruit and oranges from the refrigerator section at the local grocery store.