2½ cups spinach,cleaned and torn into bite-size pieces
½ grapefruit,peeled and sectioned
Balsamic Vinaigrette
¼ cup balsamic vinegar
1 Tbsp chopped garlic
½ tsp salt
½ tsp black pepper freshly ground
¾ cup extra-virgin olive oil
Instructions
For the dressing:
Beat the vinegar in a bowl with the garlic, salt and pepper with a whisk until blended.
Gradually whisk in the olive oil, whisking constantly. (You can also put all ingredients in a screw top jar and shake to combine.)
Taste and adjust seasonings if necessary.
Makes about 1 cup.
For the salad:
Preheat the oven to 350°F.
Spread the almonds on a baking sheet and roast in the oven until lightly browned, about 10 minutes.
Place the spinach in a bowl and toss with the vinaigrette.
Transfer the dressed spinach leaves to a serving plate. Arrange the grapefruit sections on top and sprinkle with the almonds.
To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
Nutrition Information
Serving size: ⅔ cup of salad with 2 tablespoons vinaigrette Calories: 202 Fat: 18 g Carbohydrates: 9 g Sugar: 5 g Fiber: 2 g Protein: 3 g
Recipe by Clean Eating Online at https://cleaneatingonline.com/spinach-grapefruit-and-almond-salad/