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Spinach Salad With Grapefruit And Fennel

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Ingredients
  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
  Salt 1⁄2 Teaspoon
  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
Directions

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.

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian

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Average: 4.2 (19 votes)