Spinach Salad With Grapefruit And Fennel
|Refrigerated unsweetened grapefruit sections||24 Ounce, undrained (1 Jar, Such As Del Monte Sun Fresh)|
|Red wine vinegar||3 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|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)|
|Chopped pecans||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.