Grapefruit Spinach Salad With Creamy Dressing

Nothing is more refreshing on a hot summer day than this salad.

April 26, 2011

Nothing is more refreshing on a hot summer day than this salad. Pair it with grilled chicken and vegetables, a tall glass of lemonade, and good friends.

Serves: 4
Prep: 15 min
Cook: 30 min
Total: 45 min

Dressing Ingredients:
2 grapefruit
2 teaspoons dijon mustard
1 tablespoon honey
1 clove garlic, pressed
1/2 teaspoon lemon pepper seasoning
1/4 cup lemon yogurt

Salad Ingredients:
4 cups baby spinach leaves
1 cup sliced mushrooms
1/2 red onion, thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon bacon bits (optional)

Dressing Directions
1. CUT the peel and white pith from the grapefruit. Holding the grapefruit over a medium bowl to catch the juice, cut between the membranes to release the segments and allow them to drop into the bowl. Squeeze the membranes to release any juices into the bowl. Transfer the segments to a plate with a slotted spoon. Reserve 3 tablespoons juice in the bowl.

2. Whisk in the mustard, honey, garlic, and seasoning. Whisk in the yogurt until well combined.


3. Refrigerate for at least 30 minutes for the flavors to blend.

Salad Directions:
DIVIDE the spinach among 4 plates. Top with the mushrooms, onion, and reserved grapefruit sections. Sprinkle with the parsley and bacon bits, if using. Drizzle with dressing just before serving.

Nutritional Facts per serving
Calories     94.7 cal
Fat     0.3 g
Saturated fat     0.1 g
Cholesterol     0.3 mg
Sodium     154.3 mg
Carbohydrates     22.7 g
Total sugars     16.8 g
Dietary fiber     3.1 g
Protein     3 g

This delicious recipe is courtesy of the Rodale Healthy Recipe Finder.