This vibrant salad combines the delicate texture of fresh spinach with the bright, tangy sweetness of pink grapefruit segments. The dressing is the star: a silky emulsion of extra-virgin olive oil, white wine vinegar, coarse-grain mustard, and a unique twist of gently simmered garlic that adds depth without raw pungency. Thinly sliced red onions are soaked to remove their bite, while toasted poppy seeds provide a subtle nutty crunch. It is a light, elegant dish perfect for spring lunches, summer picnics, or as a palate-cleansing side to heavier meals. The balance of bitter greens, sweet fruit, and creamy dressing makes it a memorable addition to any table.
Spinach & Grapefruit Salad
Description
This vibrant salad combines the delicate texture of fresh spinach with the bright, tangy sweetness of pink grapefruit segments. The dressing is the star: a silky emulsion of extra-virgin olive oil, white wine vinegar, coarse-grain mustard, and a unique twist of gently simmered garlic that adds depth without raw pungency. Thinly sliced red onions are soaked to remove their bite, while toasted poppy seeds provide a subtle nutty crunch. It is a light, elegant dish perfect for spring lunches, summer picnics, or as a palate-cleansing side to heavier meals. The balance of bitter greens, sweet fruit, and creamy dressing makes it a memorable addition to any table.Ingredients
Directions
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Heat a small skillet over medium heat. Add poppy seeds and toast, stirring constantly, until aromatic (about 1-2 minutes). Set aside to cool.
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Place thinly sliced red onion in a small bowl. Cover with cold water and soak for 10 minutes to mellow the flavor. Drain thoroughly.
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Using a sharp knife, remove the skin and white pith from the grapefruit. Working over a small bowl to catch the juice, cut the segments away from their membranes. Reserve the segments in a separate bowl.
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Measure 1/3 cup of the reserved grapefruit juice and set aside for the dressing.
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Place peeled garlic cloves in a small saucepan and cover with water. Bring to a simmer over medium heat and cook until tender (about 3 minutes). Drain well.
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In a blender, combine the white wine vinegar, olive oil, coarse-grain mustard, honey, cooked garlic, and the reserved 1/3 cup grapefruit juice. Blend until smooth and creamy. Season with salt and pepper to taste.
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In a large salad bowl, combine the torn spinach, jicama matchsticks, drained red onion slices, and reserved grapefruit segments.
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Drizzle the dressing over the salad and toss gently to coat evenly.
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Arrange on salad plates and garnish with the toasted poppy seeds. Serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 100.4kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 32.7mg2%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 0.7g3%
- Sugars 1.0g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
