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.

Makes 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1/2 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
1/2 teaspoon honey
Salt & freshly ground pepper to taste
12 ounces fresh spinach, trimmed, washed and torn (16 cups)
1/2 small jicama, peeled and cut into matchsticks
2 teaspoons poppy seeds, toasted (see Tip)

1. Place onion in a small bowl, add cold water to cover and soak for 10 minutes. Drain.
2. 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.
3. 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.
4. Combine vinegar, oil, mustard, honey, the cooked garlic and reserved grapefruit juice in a blender and blend until creamy. Season with salt and pepper.
5. Combine spinach, jícama 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.

NUTRITION INFORMATION: Per serving: 102 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 16 g carbohydrate; 3 g protein; 4 g fiber; 110 mg sodium; 424 mg potassium.
Nutrition bonus: Vitamin A (101% daily value), Vitamin C (78% dv), Folate (25% dv).
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 vegetable, 1 fat

TIP: 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.