Spinach And Grapefruit Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | 8 | Servings | ||
INGREDIENTS
| 2 | t | Poppy seeds |
| 1/2 | Red onion, thinly sliced | |
| 3 | Grapefruit, pink or red | |
| 6 | Cloves garlic, peeled | |
| 2 | T | White wine vinegar |
| 2 | T | Olive oil, extra-virgin |
| 1 | T | Coarse-grain mustard, pref |
| Pommery | ||
| 1/2 | t | Honey |
| Salt and freshly ground | ||
| Pepper | ||
| 3/4 | lb | Fresh spinach, washed and |
| Torn, 16 cups | ||
| 1/2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 76
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 0mg
Sodium: 191.5mg
Potassium: 270.8mg
Carbohydrates: 13.9g
Fiber: 3.9g
Sugar: 5.3g
Protein: 2.9g