Spinach & Grapefruit Salad

The combination of pink grapefruit sections, dark green spinach, and white jicama is both visually and texturally appealing.

Preparation Time: 15 minutes
2 tsp poppy seeds 3 medium grapefruits 6 cloves garlic, peeled 2 Tbsp white wine vinegar 2 Tbsp olive oil 1 Tbsp coarse grain mustard ½ tsp honey ¾ lb spinach, washed and torn ½ small jicama, peeled and cut into matchsticks ½ red onion, thinly sliced
Heat a small skillet over medium heat. Add poppy seeds and toast, stirring constantly, until aromatic, 1-2 minutes. Set aside. Working over a small bowl to catch the juice, remove skin and white pith from grapefruit. Cut into segments from surrounding membrane. Measure 1/3 cup of the juice and set aside. Put garlic cloves in small saucepan with a small amount of water. Bring to a simmer and cook for about 3 minutes until tender. Drain. In a blender, combine vinegar, oil, mustard, honey, cooked garlic and reserved grapefruit juice. Blend until creamy. Season with pepper. In a salad bowl, combine spinach, jicama, onions, and grapefruit sections. Drizzle with the dressing and toss. Sprinkle with poppy seeds and serve.
Serves: 6
2 Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 160 Total Fat: 5g Saturated Fat: 0.5g % of Calories from Fat: 28% % Calories from Sat Fat: 3%		Protein: 3g Carbohydrates: 28g Cholesterol: 0mg Dietary Fiber: 11g Sodium: 110mg
Each serving provides: An excellent source of fiber and vitamins A and C, and a good source of iron.

Recipe courtesy of University of Florida/IFAS Sarasota County Extension.
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