Nutrition per serving may change if servings are adjusted.
½ small red onion, thinly sliced
2 small grapefruit, preferably pink or red, or 3 oranges
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
½ tablespoon coarse-grain mustard
½ teaspoon honey
1 clove clove garlic, very finely chopped
¼ teaspoon salt
Freshly ground pepper to taste
8 cups torn fresh spinach leaves
1 teaspoon poppy seeds
Place onion in a small bowl, cover with cold water and soak for 10 minutes. Drain and set aside.
Meanwhile, remove skin and white pith from grapefruit (or oranges) with a sharp knife and discard. Working over a small bowl to catch the juice, cut the grapefruit (or orange) segments from their surrounding membrane; reserve the segments in a small bowl. Measure 2 tablespoons of the juice into a salad bowl.
Add vinegar, oil, mustard, honey, garlic, salt and pepper to the salad bowl. Add spinach and the reserved onion and fruit sections. Toss and garnish with poppy seeds.
91 calories;4 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 3 g protein; 129 mcg folate; 0 mg cholesterol; 9 g sugars; 1 g added sugars; 6,554 IU vitamin A; 52 mg vitamin C; 87 mg calcium; 2 mg iron; 232 mg sodium; 500 mg potassium
Vitamin A (131% daily value), Vitamin C (87% dv), Folate (32% dv)