24 Ounce, undrained (1 Jar, Such As Del Monte Sun Fresh)
Red wine vinegar
Extra virgin olive oil
Freshly ground black pepper
Fresh baby spinach
12 Ounce (2 Packages, 6 Ounce Each)
Thinly sliced fennel bulb
2 Cup (32 tbs) (About 1 Medium)
Thinly sliced red onion
1⁄3 Cup (5.33 tbs)
3 Tablespoon, toasted
1. Drain grapefruit sections, reserving 1/2 cup juice. Combine reserved juice and next 4 ingredients in a small bowl; set aside.
2. Combine spinach, fennel, onion, and pecans in a large bowl. Add dressing; toss well to coat. Add grapefruit sections and toss gently to combine.