My personal modifications to this recipe included leaving out the red onions (I'm not a fan) and ground pepper. The combination of pink grapefruit sections, dark green spinach and white jícama is both visually and texturally appealing.
Toasted poppy seeds give an extra lift!
Toasted poppy seeds give an extra lift!
*Recipe from Eating Well
8 servings
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
1/2 red onion, thinly sliced
3 grapefruit, preferably pink or red
6 cloves garlic, peeled
2 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon coarse-grain mustard
1/2 teaspoon honey
Salt & freshly ground pepper, to taste
12 ounces fresh spinach, trimmed, washed and torn (16 cups)
1/2 small jicama, peeled and cut into matchsticks
2 teaspoons poppy seeds, toasted (see Tip)
Preparation
1) Place onion in a small bowl, add cold water to cover and soak for 10 minutes. Drain.
2) With a sharp knife, remove skin and white pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit
segments from their surrounding membrane; reserve the segments in a small bowl. Measure 1/3 cup of the juice and set aside.
3) Place garlic in a small saucepan and add water to cover. Bring to a simmer over medium heat and cook until tender, about 3 minutes. Drain.
4) Combine vinegar, oil, mustard, honey, the cooked garlic and reserved grapefruit juice in a blender and blend until creamy. Season with salt
and pepper.
5) Combine spinach, jicama, reserved onions and grapefruit sections in a salad bowl. Drizzle with the dressing and toss. Arrange on salad
plates and garnish with poppy seeds.
Tips & Notes
Tip: To toast poppy seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition
Per serving: 102 calories; 4 g fat ( 1 g sat, 3 g mono ); 0 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 3 g protein; 4 g fiber; 110 mg sodium; 424 mg potassium.
Nutrition Bonus: Vitamin A (101% daily value), Vitamin C (78% dv), Folate (25% dv).
Carbohydrate Servings: 1
Exchanges: 1/2 fruit, 1 vegetable, 1 fat
References:
Recipe: Eating Well
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