Ruby Red Spinach Salads

Name: Ruby Red Spinach Salads
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
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

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

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.

Nutrition 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.

Originally published as Fennel, Grapefruit and Spinach Salad with Pecorino and Pomegrante in Country Woman December/January 2013