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Spinach Grapefruit Salad

 Spinach Grapefruit Salad
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.
6 ServingsPrep/Total Time: 15 min.


  • 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.
Nutritional Facts: 1/2 cup equals 166 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 94 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable,

2 of 2

Spinach Grapefruit Salad (continued)

Nutritional Facts: 1 fruit.