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Spinach & Grapefruit Salad

:  January/February 1994

Your rating: None Average: 4.3 (7 votes)

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.


READER'S COMMENT:
"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. "
Spinach & Grapefruit Salad Recipe

Makes: 8 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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)

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 102 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1 vegetable, 1 fat


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Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegetarian
Entertaining, casual
Type of Dish
Salad, side/appetizer
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
30 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Servings
8 or more
Main Ingredient
Vegetarian, other
Meal/Course
Brunch
Lunch
Dinner

Season
Fall
Winter
Holiday
Christmas
New Year's Eve
Thanksgiving
Publication
January/February 1994
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