Grapefruitandspinachsalad Recipes

GRAPEFRUIT SPINACH SALAD

Steps:

• Wash spinach, break into bite size pieces & arrange in a salad bowl. Top with grapefruit & orange sections and water chestnuts.
• Mix dressing ingredients together until well blended & pour over salad and chill for 30 minutes.
• To serve, garnish with mushrooms and bacon.
• ** Cooks note: - this dressing is tart. Add sugar or Splenda, to taste, if you prefer it sweet.

GRAPEFRUIT AND SPINACH SALAD

Steps:

• In a big bowl, mix olive oil, balsamic vinegar and honey.
• Add grapefruit supremes, walnuts, cranberries and baby spinach leaves.
• And grab a fork and begin to eat ;).

SPINACH SALAD WITH GRAPEFRUIT ANDERSON

Steps:

• In a bowl whisk together vinegar, honey, and mustard and add oil in a stream, whisking until emulsified.
• In a large heavy skillet cook onion and bacon over moderate heat, stirring occasionally, until onion is pale golden and bacon is browned. Add sesame seeds and cook, stirring, until pale golden.
• In a large serving bowl toss together spinach, grapefruit sections, and bacon mixture. Add about half of dressing and toss to combine, adding more dressing if desired.

BROILED GRAPEFRUIT-SPINACH SALAD

Steps:

• Arrange 1 segmented red grapefruit on an oiled baking sheet; sprinkle with 2 tablespoons brown sugar and 1¿2 teaspoon smoked paprika. Broil until browned, 4 minutes. Whisk 2 tablespoons rice vinegar and 1 teaspoon dijon mustard in a large bowl; season with salt and pepper. Whisk in 2 tablespoons olive oil. Add the grapefruit, 5 ounces baby spinach and 1¿2 cup chopped walnuts; toss.

BABY SPINACH, AVOCADO, GRAPEFRUIT SALAD

Steps:

• 1. To make dressing, mix together honey, vinegar, and mustard. Using a wisk, add oil in a slow stream and mix well. Stir in poppy seeds. This makes about a cup of dressing.
• 2. Using a serrated knife, cut, and peel the membranes from grapefruit. Section fruit and throw away the membranes.
• 3. Gently arrange spinach on individual plates. Top with sliced avocado and grapefruit sections. Drizzle 1 tablespoon dressing over each salad. Sprinkle with toasted pine nuts and gorgonzola, if desired.