| 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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