The combination of pink grapefruit sections, dark green spinach and white jícama is both visually and texturally appealing. Toasted poppy seeds give an extra lift. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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 1/3 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.

Nutrition Facts

102 calories; 4.3 g total fat; 0.6 g saturated fat; 110 mg sodium. 424 mg potassium; 15.6 g carbohydrates; 3.9 g fiber; 8 g sugar; 2.6 g protein; 5054 IU vitamin a iu; 47 mg vitamin c; 99 mcg folate; 82 mg calcium; 2 mg iron; 48 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great dressing! I did this on a smaller scale. I only has one grapefruit and I cut up an apple for the topping too. Amazing! Thank you! Pros: Loved the dressing! Read More
Rating: 4 stars
This was a hit with both my book group and my 17 year old son. I love the contrasting textures -- leafy greens crunchy jicama and juicy grapefruit. Read More
Rating: 4 stars
This was a hit with my book group and my 17 year old son. I liked the contrasting textures -- leafy crunchy and juicy. Read More