Spinach, Grapefruit and Almond Salad
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Cook time:
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Serves: 4
Ingredients
- For the salad:
- 1/3 cup slivered almonds
- 2 1/2 cups spinach,cleaned and torn into bite-size pieces
- 1/2 grapefruit,peeled and sectioned
- Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1 Tbsp chopped garlic
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 3/4 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.
Serving size: 2/3 cup of salad with 2 tablespoons vinaigrette Calories: 202 Fat: 18 g Carbohydrates: 9 g Sugar: 5 g Fiber: 2 g Protein: 3 g