Spinach Grapefruit Salad Recipe
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.
- 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
- 1. 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.
- 2. 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.
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, 1 fruit.
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