clean eating spinach, grapefruit and almond salad

Spinach, Grapefruit and Almond Salad
Prep time
Cook time
Total time
Serves: 4
  • For the salad:
  • ⅓ cup slivered almonds
  • 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
  1. For the dressing:
  2. Beat the vinegar in a bowl with the garlic, salt and pepper with a whisk until blended.
  3. Gradually whisk in the olive oil, whisking constantly. (You can also put all ingredients in a screw top jar and shake to combine.)
  4. Taste and adjust seasonings if necessary.
  5. Makes about 1 cup.
  6. For the salad:
  7. Preheat the oven to 350°F.
  8. Spread the almonds on a baking sheet and roast in the oven until lightly browned, about 10 minutes.
  9. Place the spinach in a bowl and toss with the vinaigrette.
  10. Transfer the dressed spinach leaves to a serving plate. Arrange the grapefruit sections on top and sprinkle with the almonds.
  11. 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