Spinach And Boston Lettuce With Grapefruit And Maple Walnut Vina Recipes

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MAKE-AHEAD SPINACH AND BOSTON LETTUCE SALAD



Make-Ahead Spinach and Boston Lettuce Salad image

Most of the work for this salad can be done ahead. I have made it a few times and my family and guests really enjoyed it. I got the recipe from the Canadian Living Barbecue plus Cookbook Summer 2005.

Provided by Heather in Barrie

Categories     < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 cups Baby Spinach
4 cups torn boston lettuce
1/2 cup thinly sliced red onions or 1/2 cup radish
1 cup thinly sliced mushroom
1/3 cup havarti cheese (optional) or 1/3 cup goat cheese (optional)
1/4 cup toasted sliced almonds (optional) or 1/4 cup chopped hazelnuts (optional)
1/4 cup oil
3 tablespoons lemon juice
2 tablespoons chopped fresh chives or 2 tablespoons green onions
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch granulated sugar

Steps:

  • In large bowl, toss spinach with lettuce. Top with onion and mushrooms. (Salad may be covered and refrigerated for up to 4 hours).
  • Mix together dressing ingredients.
  • Pour dressing over greens. Add cheese and nuts if using. Toss to coat.

Nutrition Facts : Calories 105.5, Fat 9.4, SaturatedFat 1.2, Sodium 233, Carbohydrate 4.9, Fiber 1.7, Sugar 1.6, Protein 2.2

SPINACH SALAD WITH GRAPEFRUIT ANDERSON



Spinach Salad with Grapefruit Anderson image

Provided by Vanessa R. Anderson

Categories     Salad     Onion     Quick & Easy     Grapefruit     Bacon     Spinach     Winter     Sesame     Gourmet     Connecticut

Yield Serves 6 to 8

Number Of Ingredients 9

2 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
6 tablespoons olive oil
1/2 red onion, chopped (about 1/2 cup)
1/4 pound bacon, cut into 1/2-inch pieces (about 1/2 cup)
1/4 sesame seeds
1 large bunch spinach (about 1 1/4 pounds), coarse stems discarded and leaves washed well and spun dry
2 grapefruits, peel and pith cut away and sections cut free from membranes

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.

GRAPEFRUIT SPINACH SALAD



Grapefruit Spinach Salad image

"My mother-in-law prepared this for us on a recent visit," relates Lee Ann Odell of Boulder, Colorado. The fresh-tasting salad of spinach and grapefruit is nicely dressed with a sweet honey mixture. "The recipe is so easy to put together, and we never have any leftovers," Lee Ann confirms.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 medium pink grapefruit
1 package (10 ounces) fresh spinach, torn
2 tablespoons chopped green onion
2 teaspoons cider vinegar
2 teaspoons olive oil
2 teaspoons honey
2 teaspoons prepared mustard

Steps:

  • Cut grapefruit in half; with a sharp knife, cut around each section to loosen fruit, reserving juice. In a salad bowl, toss the spinach, onion and grapefruit sections. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice; shake well. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GRAPEFRUIT LETTUCE SALAD



Grapefruit Lettuce Salad image

A light vinaigrette flavored with cilantro and grapefruit juice drapes this tangy salad from Vivian Haen of Menomonee Falls, Wisconsin. "You can make the vinaigrette ahead because it keeps well in the refrigerator," Vivian notes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons pink grapefruit juice
1 tablespoon olive oil
1-1/2 teaspoons red wine vinegar
1/2 teaspoon honey
1-1/2 teaspoons minced fresh cilantro
2 cups torn Bibb or Boston lettuce
1 medium pink grapefruit, peeled and sectioned
Optional: sliced fennel bulb, fennel fronds and pistachios

Steps:

  • In a small bowl, whisk the grapefruit juice, oil, vinegar and honey; stir in cilantro. In a salad bowl, toss lettuce, grapefruit and if desired, sliced fennel bulb, fennel fronds and pistachios. Drizzle with dressing; gently toss to coat.

Nutrition Facts : Calories 120 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GRAPEFRUIT AND SPINACH SALAD



Grapefruit and Spinach Salad image

From the issue of February 2007, Coup de Pouce. A very easy salad in 3 steps. The last one is very important.

Provided by Boomette

Categories     Spinach

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 grapefruit, cut in supremes
1/2 cup walnuts, chopped
1/4 cup dried cranberries
4 cups baby spinach leaves

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 ;).

Nutrition Facts : Calories 266.6, Fat 23.2, SaturatedFat 2.8, Sodium 26.4, Carbohydrate 14.4, Fiber 1.9, Sugar 6.3, Protein 3.5

BOSTON LETTUCE WITH SHAVED PARMESAN



Boston Lettuce with Shaved Parmesan image

Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds (4 heads) Boston lettuce, torn into pieces
1 cup shaved (2 ounces) Parmesan cheese

Steps:

  • In a small bowl or jar, whisk or shake vinegar, mustard, and oil until combined and thickened; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
  • In a large bowl, combine lettuce with dressing and 3/4 cup cheese; toss gently to coat. Divide among plates, and top with remaining 1/4 cup cheese. Serve immediately.

Nutrition Facts : Calories 71 g, Fat 6 g, Fiber 1 g, Protein 4 g

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