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
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