Spinach and grapefruit salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Poppy seeds |
| ½ | Red onion -- thinly sliced | |
| 3 | Grapefruit -- pink or red | |
| 6 | Cloves garlic -- peeled | |
| 2 | tablespoons | White wine vinegar |
| 2 | tablespoons | Olive oil -- extra-virgin |
| 1 | tablespoon | Coarse-grain mustard -- pref |
| Pommery | ||
| ½ | teaspoon | Honey |
| Salt and freshly ground | ||
| Pepper | ||
| ¾ | pounds | Fresh spinach, washed and |
| Torn -- (16 cups) | ||
| ½ | small | Jicama, peeled & cut -- in |
| Matchsticks | ||
Directions
Heat a small skillet over medium heat. Add poppy seeds and toast, stirring constantly, until aromatic, 1-2 minutes; set aside Place onion slices in 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 membranes; reserve the segments in a small bowl. Measure ⅓ cup of the juice and set aside. Bring garlic cloves in a small saucepan and add water to cover. Bring to a simmer over medium heat; cook until tender, about 3 minutes. Drain. In a blender, combine vinegar, oil, mustard, honey, cooked garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper. In a sald bowl, combine spinach, jicama, and reserved onions and grapefruit sections.
Drizzle with the dressing and toss. Arrange on salad plates and garnish with the toasted poppy seends.
Recipe By : MSBello
File