Ruby Red Spinach Salads Recipe

Ruby Red Spinach Salads Recipe
Ruby Red Spinach Salads Recipe photo by Taste of Home
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Ruby Red Spinach Salads Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Ruby Red Spinach Salads in Country Woman December/January 2013, p32

Nutritional Facts

1 serving: 132 calories, 4g fat (1g saturated fat), 3mg cholesterol, 190mg sodium, 23g carbohydrate (15g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1 fat.

  • 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
  1. 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.
  2. Divide salad among four plates; sprinkle cheese and pomegranate seeds over salads. Garnish with fennel fronds. Yield: 4 servings.
Originally published as Ruby Red Spinach Salads in Country Woman December/January 2013, p32

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