I really like the spinach and citrus combination in this salad. It’s so refreshing, and the iron in the spinach is more readily absorbed when in the company of all that vitamin C goodness.
6 cups baby spinach leaves
1 pink grapefruit, peeled, sectioned and sliced
Toppings (any or all of):
sweet red onion, cut into thin slices
minced green onion or shallot
thinly sliced mushrooms
fresh blackberries or raspberries
pecans or walnuts
crumbled feta cheese
1 tablespoon extra virgin olive oil
3 tablespoons orange juice
This salad can be made in a large serving bowl and tossed with the dressing, or you can create individual servings on salad plates.
Rinse, drain and dry baby spinach leaves.
Peel and section the grapefruit. You’ll find great instructions, complete with photos, on this site.
Arrange the grapefruit pieces on top of the spinach, either in a bowl or on salad plates. Add a few of the toppings of your choice. Whisk together the dressing ingredients and drizzle it over the salad.
This salad is great on its own for lunch, or as a first course with dinner. Enjoy!
Until next time,