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Ruby Red Spinach Salads

 Ruby Red Spinach Salads
These fabulous salads blend contrasting flavors deliciously. Pomegranate seeds add vibrant color, a pleasant crunch and a healthy dose of vitamin C.—Veronica Callaghan, Glastonbury, Connecticut
4 ServingsPrep/Total Time: 20 min.


  • 3 tablespoons red grapefruit juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1 large fennel bulb
  • 2 large red grapefruit, sectioned
  • 1 cup fresh baby spinach
  • 1/4 cup shaved Romano cheese
  • 1/2 cup pomegranate seeds


  • In a small bowl, whisk the first five ingredients. Remove fronds from
  • fennel; set aside for garnish. Cut bulb into thin slices and
  • coarsely chop the slices. In a large bowl, combine the chopped
  • fennel, grapefruit and spinach. Drizzle dressing over salad; toss to
  • coat.
  • Divide salad among four plates; sprinkle cheese and pomegranate seeds
  • over salads. Garnish with fennel fronds. Yield: 4 servings.
Nutritional Facts: 1 cup equals 132 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 190 mg sodium, 23 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1 fat.