Warm Grapefruit And Baby Spinach Salad Recipes

BABY SPINACH, FENNEL AND GRAPEFRUIT SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Place the spinach, fennel, and grapefruit in a large salad bowl.
• In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.
• Pour the vinaigrette over the salad just before serving.

CITRUS SPINACH SALAD WITH FETA AND CRANBERRY DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
• Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
• Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
• Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

GRAPEFRUIT SPINACH SALAD

Steps:

• Cut grapefruit in half; with a sharp knife, cut around each section to loosen fruit, reserving juice. In a salad bowl, toss the spinach, onion and grapefruit sections. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice; shake well. Drizzle over salad and toss to coat. Serve immediately.

BABY SPINACH SALAD WITH DATES AND ALMONDS

Steps:

• Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
• Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
• When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

RADICCHIO, GRAPEFRUIT AND SPINACH SALAD

Steps:

• Combine vinegar and fennel seeds in medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Cut all peel and white pith from grapefruits. Cut grapefruits between membranes to release segments. Stir segments into dressing. Let stand at least 15 minutes and up to 1 hour.
• Toss radicchio, spinach and olives in bowl. Add grapefruit segments and dressing to coat. Season with salt and pepper.

GRAPEFRUIT AND SPINACH SALAD

Steps:

• In a big bowl, mix olive oil, balsamic vinegar and honey.
• Add grapefruit supremes, walnuts, cranberries and baby spinach leaves.
• And grab a fork and begin to eat ;).

CITRUS SPINACH SALAD

Steps:

• In a blender, combine the honey, lime juice, lime zest and nutmeg; cover and process until blended. While processing, gradually add oil in a steady stream until dressing is thickened. , In a large salad bowl, combine the spinach, oranges and grapefruit. Drizzle with dressing; toss to coat. Top with onion. Serve immediately.

BABY SPINACH, AVOCADO, GRAPEFRUIT SALAD

Steps:

• 1. To make dressing, mix together honey, vinegar, and mustard. Using a wisk, add oil in a slow stream and mix well. Stir in poppy seeds. This makes about a cup of dressing.
• 2. Using a serrated knife, cut, and peel the membranes from grapefruit. Section fruit and throw away the membranes.
• 3. Gently arrange spinach on individual plates. Top with sliced avocado and grapefruit sections. Drizzle 1 tablespoon dressing over each salad. Sprinkle with toasted pine nuts and gorgonzola, if desired.