6 cups baby spinach leavesToppings (any or all of):
1 pink grapefruit, peeled, sectioned and sliced
sweet red onion, cut into thin slicesDressing:
minced green onion or shallot
thinly sliced mushrooms
fresh blackberries or raspberries
pecans or walnuts
crumbled feta cheese
1 tablespoon extra virgin olive oilThis salad can be made in a large serving bowl and tossed with the dressing, or you can create individual servings on salad plates.
3 tablespoons orange juice
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,