Name: Spinach and Grapefruit Salad
Ingredients: 2 ts Poppy seeds; 1/2 Red onion -- thinly sliced; 3 Grapefruit -- pink or red; 6 Cloves garlic -- peeled; 2 tb White wine vinegar; 2 tb Olive oil -- extra-virgin; 1 tb Coarse-grain mustard -- pref; Pommery; 1/2 ts Honey; Salt and freshly ground; Pepper; 3/4 lb Fresh spinach, washed and; Torn -- (16 cups); 1/2 sm Jicama, peeled & cut -- in; Matchsticks

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits			8	Servings

INGREDIENTS

2	ts	Poppy seeds
1/2		Red onion — thinly sliced
3		Grapefruit — pink or red
6		Cloves garlic — peeled
2	tb	White wine vinegar
2	tb	Olive oil — extra-virgin
1	tb	Coarse-grain mustard — pref
		Pommery
1/2	ts	Honey
		Salt and freshly ground
		Pepper
3/4	lb	Fresh spinach, washed and
		Torn — (16 cups)
1/2	sm	Jicama, peeled & cut — in
		Matchsticks

INSTRUCTIONS

Heat a small skillet over medium heat. Add poppy seeds and toast, stirring
constantly, until aromatic, 1-2 minutes; set aside Place onion slices in
small bowl; add cold water to cover and soak for 10 minutes. Drain.
Meanwhile, 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 membranes; reserve the segments
in a small bowl. Measure 1/3 cup of the juice and set aside. Bring garlic
cloves in a small saucepan and add water to cover. Bring to a simmer over
medium heat; cook until tender, about 3 minutes. Drain. In a blender,
combine vinegar, oil, mustard, honey, cooked garlic and reserved grapefruit
juice. Blend until creamy. Season with salt and pepper. In a sald bowl,
combine spinach, jicama, and reserved onions and grapefruit sections.
Drizzle with the dressing and toss. Arrange on salad plates and garnish
with the toasted poppy seends.
Recipe By     : MSBello
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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