Number of servings :
Cooking time: 10 minutes
Type of meal : | Salads | Salads
Special diet :
2 pink grapefruit
1 tablespoon white-wine vinegar or rice vinegar
¼ cup finely chopped shallot (1 large)
2 teaspoons poppy seeds
1 teaspoon honey
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
½ teaspoon salt, or to taste
Freshly ground pepper to taste
8 cups (6 ounces/170 grams) baby spinach, rinsed and dried
1 cup sliced radishes (1 bunch)
2 avocados, peeled, pitted, and sliced
- Place a sieve over a medium bowl. Using a sharp knife, remove the skin and white pith from the grapefruit. Working over the sieve, cut the grapefruit segments from their surrounding membrane, letting the segments collect in the sieve and the juices collect in the bowl. When you have removed all of the segments, squeeze the membrane to extract as much juice as possible.
- Place ¼ cup of the grapefruit juice (reserve the remainder for another use) in a small bowl or a jar with a tight-fitting lid. Add the vinegar, shallot, poppy seeds, honey, mustard, oil, salt, and pepper. Whisk or shake to blend.
- Just before serving, place the spinach and radishes in a large bowl. Toss with half of the grapefruit juice dressing. Divide the salad among 4 plates. Strew the avocado slices and grapefruit segments over salads and drizzle with the remaining dressing. One serving is 2 cups.
Per serving: 326 calories, 4 g protein, 29 g carbohydrates
Imported on 2011-01-20 20:26:46 — Original ID:469