ShopRite of Medford | ShopRite of Lawnside

Spinach & Grapefruit Salad Recipe


Makes: 6 servings                  

Total Time: 15 minutes



  • 2 tsp poppy seeds
  • 3 medium grapefruits
  • 6 cloves garlic, peeled
  • 2 Tbsp white wine vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp coarse grain mustard
  • 1/2 tsp honey
  • 3/4 lb spinach, washed and torn
  • 1/2 small jicama, peeled and cut into matchsticks
  • 1/2 red onion, thinly sliced


  1. Heat a small skillet over medium heat. Add poppy seeds and toast, stirring constantly, until aromatic, 1-2 minutes. Set aside.
  2. Working over a small bowl to catch the juice, remove skin and white pith from grapefruit. Cut into segments from surrounding membrane. Measure 1/3 cup of the juice and set aside.
  3. Put garlic cloves in small saucepan with a small amount of water. Bring to a simmer and cook for about 3 minutes until tender. Drain.
  4. In a blender, combine vinegar, oil, mustard, honey, cooked garlic and reserved grapefruit juice. Blend until creamy. Season with pepper.
  5. In a salad bowl, combine spinach, jicama, onions, and grapefruit sections. Drizzle with the dressing and toss. Sprinkle with poppy seeds and serve.

 Nutrition Per Serving: 160 Calories, 5 g Fat (<1 g Sat), 28 g Carbohydrates, 0 mg Cholesterol, 110 mg Sodium, 3 g Protein, 11 g Dietary Fiber

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