Spinach & Grapefruit Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: poppy seeds,
1/2: red onion, thinly sliced
3: grapefruit, pink or red
6 cloves: garlic, peeled
2 tbsp: white wine vinegar,
2 tbsp: olive oil, extra-virgin
1 tbsp: coarse-grain mustard, pref
Directions:
: Pommery
1/2 ts honey
: salt and freshly ground
: pepper
3/4 lb fresh spinach, washed and
: torn -- (16 cups)
1/2 sm jicama, peeled & cut -- in
: matchsticks
Heat a small skillet over medium heat. Add poppy seeds and toast,
stirring constantly, until aromatic, 1-2 minutes; set aside Place
onion slices in small bowl; add cold water to cover and soak for 10
minutes. Drain. Meanwhile, with a sharp knife, remove skin and white
pith from grapefruit and discard. Working over a small bowl to catch
the juice, cut the grapefruit segments from their surrounding
membranes; reserve the segments in a small bowl. Measure 1/3 cup of
the juice and set aside. Bring garlic cloves in a small saucepan and
add water to cover. Bring to a simmer over medium heat; cook until
tender, about 3 minutes. Drain. In a blender, combine vinegar, oil,
mustard, honey, cooked garlic and reserved grapefruit juice. Blend
until creamy. Season with salt and pepper. In a sald bowl, combine
spinach, jicama, and reserved onions and grapefruit sections. Drizzle
with the dressing and toss. Arrange on salad plates and garnish with
the toasted poppy seends.
Recipe By : MSBello
Source from luhu.jp
1/2 ts honey
: salt and freshly ground
: pepper
3/4 lb fresh spinach, washed and
: torn -- (16 cups)
1/2 sm jicama, peeled & cut -- in
: matchsticks
Heat a small skillet over medium heat. Add poppy seeds and toast,
stirring constantly, until aromatic, 1-2 minutes; set aside Place
onion slices in small bowl; add cold water to cover and soak for 10
minutes. Drain. Meanwhile, with a sharp knife, remove skin and white
pith from grapefruit and discard. Working over a small bowl to catch
the juice, cut the grapefruit segments from their surrounding
membranes; reserve the segments in a small bowl. Measure 1/3 cup of
the juice and set aside. Bring garlic cloves in a small saucepan and
add water to cover. Bring to a simmer over medium heat; cook until
tender, about 3 minutes. Drain. In a blender, combine vinegar, oil,
mustard, honey, cooked garlic and reserved grapefruit juice. Blend
until creamy. Season with salt and pepper. In a sald bowl, combine
spinach, jicama, and reserved onions and grapefruit sections. Drizzle
with the dressing and toss. Arrange on salad plates and garnish with
the toasted poppy seends.
Recipe By : MSBello
Source from luhu.jp