Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
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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


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; protein 2.6g; carbohydrates 15.6g; dietary fiber 3.9g; sugars 7.8g; fat 4.3g; saturated fat 0.6g; vitamin a iu 5054.1IU; vitamin c 46.6mg; folate 99.2mcg; calcium 82.4mg; iron 1.5mg; magnesium 48.4mg; potassium 424.3mg; sodium 110.1mg; thiamin 0.1mg.

1/2 fruit, 1 vegetable, 1 fat