Nutrition per serving may change if servings are adjusted.
½ 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
½ teaspoon honey
Salt & freshly ground pepper, to taste
12 ounces fresh spinach, trimmed, washed and torn (16 cups)
½ small jicama, peeled and cut into matchsticks
2 teaspoons poppy seeds, toasted (see Tip)
Place onion in a 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 membrane; reserve the segments in a small bowl. Measure ⅓ cup of the juice and set aside.
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.
Combine vinegar, oil, mustard, honey, the cooked garlic and reserved grapefruit juice in a blender and blend until creamy. Season with salt and pepper.
Combine spinach, jicama and reserved onions and grapefruit sections in a salad bowl. Drizzle with the dressing and toss. Arrange on salad plates and garnish with poppy seeds.
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.
102 calories;4 g fat(1 g sat); 4 g fiber; 16 g carbohydrates; 3 g protein; 99 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 5,054 IU vitamin A; 47 mg vitamin C; 82 mg calcium; 2 mg iron; 110 mg sodium; 424 mg potassium
Vitamin A (101% daily value), Vitamin C (78% dv), Folate (25% dv)