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.
Total TimePrep/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.
Nutrition Facts1-1/2 cups: 166 calories, 9g fat (1g saturated fat), 0 cholesterol, 94mg sodium, 21g carbohydrate (15g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1 fruit.
Originally published as Grapefruit and Spinach Salad in Simple & Delicious November/December 2006
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