Servings: 8
2 teaspoons poppy seeds
1/2 red onion, thinly sliced
3 grapefruit pink or red
6 cloves of garlic, peeled
2 tablespoons Anjou Pear
Vinegar or Late Harvest Riesling
Vinegar
2 tablespoons LeBlanc extra
virgin olive oil
1 tablespoon coarse-grain mustard
1/2 teaspoon honey
3/4 pound of spinach (16 cups) trimmed/washed, torn into bite size pieces
1/2 small jicama, peeled cut into matchsticks
Heat a small skillet over medium heat. Add poppy seeds and toast, stirring constantly, until aromatic, 1 to 2 minutes.
With a sharp knife, remove skin and pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membrane; reserve the segments in a small bowl. Measure 1/3 cup of juice and set aside.
Place garlic cloves in a small saucepan and add water to cover. Bring to a simmer over a medium heat and cook until tender, about 3 minutes. Drain.
In a blender, combine vinegar, olive oil, mustard, honey, cooked garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper.
In a salad bowl, combine spinach, jicama, onions, and grapefruit sections. Drizzle with the dressing and toss. Arrange on salad plates garnish with poppy seeds.
Per Serving:
89 calories; 2g protien; 4g fat; 13g carbohydrates; 60mg sodium.
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