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Spinach Grapefruit Salad

Spinach Grapefruit Salad


  • 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. Pommery
  • 1/2 tsp honey
  • salt and freshly ground pepper
  • 3/4 lb fresh spinach, washed and torn — (16 cups)
  • 1/2 small 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
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
In a salad 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 seeds.

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