I love this salad year-round. The zing from the citrus pairs well with the hearty spinach. This salad can pair with nearly any dish and is a breeze to throw together.
Spinach and Grapefruit Salad (serves 4):
- 1/3 pound fresh spinach, about 6 cups, trimmed and washed
- 2 pink grapefruit
- 1/4 red onion, thinly sliced
- 3 garlic cloves
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon whole grain mustard
- 1 tablespoon poppy seeds
Start by slicing the red onion and putting the slices in cold water to soak. This gets rid of the harsh onion bite and leaves the wonderful onion flavor.
With a paring knife, remove the peel and white pith of each grapefruit. Work over bowl so you can catch any juices that drip out.
Next, slice between each segment to remove the grapefruit segments and leave the connecting material behind. Continue to work over a bowl, catching the juices. When you are done, squeeze the leftover core to get the rest of the juice from it.
Using an All-Clad stainless butter warmer or Lodge miniature cast iron skillet toast the poppy seeds until they are fragrant. This will take about 3 or 4 minutes. Set them aside to cool.
To prepare the dressing, using a small blender like the Cuisinart Mini-Prep Processoradd the peeled garlic cloves, vinegar, mustard, and any juice from the grapefruit slices. Process until the garlic is completely chopped. Drizzle in the olive oil and continue to process until smooth and creamy. Season to taste with salt and pepper.
In a large salad bowl toss the spinach, drained onions, grapefruit segments, and dressing. Sprinkle the toasted poppy seeds over the top of the bowl or over each plate as you serve the salad.