Watercress, Goat Cheese and Red Pepper Salad

3 bunches watercress, tough stems removed
4 oz goat cheese, crumbled
1 red bell pepper, cored, stemmed and seeded
2/3 cup buttermilk
1/4 cup reduced fat mayonnaise
2 tbsp chopped fresh parsley
1 clove garlic, chopped
salt and pepper

Toss watercress with goat cheese in a large salad bowl. Cut bell pepper lengthwise into thin stirps and set aside.
In a small bowl, whisk buttermilk with mayonnaise until smooth. Stir in parsley and garlic. Season dressign with salt and pepper.
Pour 1/4 cup of dressing over watercress, toss well and arrange on individual salad plates. Garnish with red pepper strips. Serve remaining dressing on the side. Or serve salad in a large bowl with dressing on the side.

Avocado and Grapefruit Salad

4 pink grapefruit
4 avacoados
1/4 cup lime juice
1 tbsp dijon mustard
salt and pepper
1/3 cup oilive oil
8 whole boston lettuce leaves
1 tbsp chopped chives

Peel a grapefruit, cutting away as much pith as possible. Over a bowl, cut flesh away from membranes and allow fruit to fall into bowl. Repeat with remaining grapefruit.
Halve avocados lengthwise and remove pits. Scoop out flesh with a spoon. With a stainless-steel knife, cut avocado lengthwise into 1/4 inch thick slices. Sprinkle with 2 tbsp lime juice to keep from turning brown.
Whisk 2 tbsp lime juice with mustard, salt and pepper. Gradually whisk in oil.
Place lettuce leaves flat on a platter. Arrange grapefruit segments and avocado on top. Drizzle salad with dressing, sprinkle with chives and serve.