- 2 large pink grapefruit
- 1 package (10 ounces) fresh spinach, torn
- 1 cup sliced celery
- 1/2 cup dried cherries
- 1/4 cup olive oil
- 5 teaspoons red wine vinegar
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- Dash pepper
- Cut each grapefruit in half horizontally. With a sharp knife, cut around each section to loosen fruit; remove fruit segments and set aside. Squeeze grapefruit halves, reserving 1 tablespoon juice. In a large salad bowl, combine the spinach, celery, cherries and grapefruit segments.
- In a jar with a tight-fitting lid, combine the remaining ingredients and reserved juice; shake well. Drizzle over salad and toss to coat. Yield: 6 servings.
Originally published as Grapefruit Spinach Salad in Simple & Delicious November/December 2006, p30
Reviews for Spinach Grapefruit Salad
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Reviewed Jul. 15, 2012
"I used craisins because I was out of dried cherries, and grapefruit that comes in individual containers. The salad was a big hit."