A sunshiny splash of citrus adds zest to this company-special spinach salad dressed up with dried cherries. To cut prep time to almost nothing (or when grapefruit is out of season), our Test Kitchen suggests using a jar of grapefruit segments found in your grocery produce section.
Recommended: 33 Bright Winter Salads
VERIFIED BY Taste of Home Test Kitchen
- 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 forSpinach Grapefruit Salad
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."